Ingredients
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4 ounces light cream cheese, softened
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1/4 cup finely shredded Mexican blend cheese or 1/4 cup sharp cheddar cheese
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2 tablespoons thinly sliced green onions
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2 tablespoons chunky salsa, canned chipotle chilies in adobo sauce or 1/2 tablespoon chopped chipotle chile in adobo
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2 tablespoons chopped fresh cilantro
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1/2 teaspoon ground cumin
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2 (10 inch) spinach tortillas or 2 (10 inch) green chili peppers tortillas
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12 sprigs fresh cilantro (to garnish)
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spinach leaves
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salsa
Instructions
- In small bowl, combine cream cheese, shredded cheese, green onion, salsa, cilantro and cumin.
- Mix until combined.
- Spread cheese mixture over tortillas.
- Place a layer of spinach over cheese.
- Roll tightly and then wrap in plastic.
- Chill at least 1 hour or up to 8 hours.
- Cut crosswise into 1-inch pieces.
- Place on a serving platter with the cut side up.
- 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.