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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This appetizer can be doubled or tripled. Another recipe from Vegetarian Times Ingredients:
4 ounces light cream cheese, softened |
1/4 cup finely shredded mexican blend cheese or 1/4 cup sharp cheddar cheese |
2 tablespoons thinly sliced green onions |
2 tablespoons chunky salsa, canned chipotle chilies in adobo sauce or 1/2 tablespoon chopped chipotle chile in adobo |
2 tablespoons chopped fresh cilantro |
1/2 teaspoon ground cumin |
2 (10 inch) spinach tortillas or 2 (10 inch) green chili peppers tortillas |
12 sprigs fresh cilantro (to garnish) |
spinach leaves |
salsa |
Directions:
1. In small bowl, combine cream cheese, shredded cheese, green onion, salsa, cilantro and cumin.
2. Mix until combined.
3. Spread cheese mixture over tortillas.
4. Place a layer of spinach over cheese.
5. Roll tightly and then wrap in plastic.
6. Chill at least 1 hour or up to 8 hours.
7. Cut crosswise into 1-inch pieces.
8. Place on a serving platter with the cut side up.
9. Garnish each pinwheel with cilantro sprig. Cover and chill up to 1 hour before serving. Before serving, add a dollop of salsa to the top of each pinwheel.
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