Ingredients
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4 ounces light cream cheese, softened
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1/4 cup finely shredded sharp cheddar cheese (or Mexican blend)
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2 tablespoons finely sliced scallions
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2 tablespoons chunky salsa (home made or your favorite in a jar)
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2 tablespoons chopped fresh cilantro
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1/2 teaspoon cumin
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lavash bread, works well also
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1 (10 ounce) package baby spinach leaves
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2 flavored 10-inch flour tortillas (tomato/basil, jalapeno/cilantro, or spinach are some kinds I can find in stores here)
Instructions
- In a bowl, combine cream cheese, shredded cheese, scallion, salsa, cilantro and cumin and mix well.
- Spread mixture evenly over the two flour tortillas- be sure to reach to the ends.
- Place a single layer of the baby spinach leaves evenly over the crem cheese mixture.
- Roll the tortillas tightly.
- This step is important and will give the"pinwheel" look to your appetizers.
- Wrap each roll in plastic wrap, and chill for at least an hour, or up to 8 hours.
- After rolls are chilled, unwrap and cut each one in half.
- Begin from the smooth half, and cut roll into 1 inch circles.
- You should get 4 to 5 circles from each tortilla half depending on how well you tortilla"ends" hold together.
- Arrange your pinwheels cut side up on your serving platter.
- Cover and chill for up to one hour before serving.