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Ingredients
- 4 ounce light cream cheese, softened
- 1/4 c. finely shredded Mexican-style or possibly sharp
- Â Â cheddar cheese
- 2 Tbsp. thinly sliced green onion
- 2 Tbsp. chunky salsa
- Â Â Or possibly 1/2 Tbs. minced canned chipotle
- Â Â chilies in adobo sauce
- 2 Tbsp. minced fresh cilantro
- 1/2 tsp grnd cumin
- 2 x green chili or possibly spinach-flavored flour (10-inch)
- Â Â tortillas
- 12 sm cilantro strips for garnish
- Â Â Spinach leaves
- Â Â Salsa
Directions
- MAKES 20 LACTO
- This appetizer can be doubled or possibly tripled to serve a crowd. Look for flavored tortillas in large supermarkets or possibly specialty food shops.
- In small bowl, combine cream cheese, shredded cheese, green onion, salsa, minced cilantro and cumin; mix well. Spread proportionately over tortillas. Place a layer of spinach over cheese. Roll tightly; wrap in plastic. Refrigerateat least 1 hour or possibly up to 8 hrs.
- Cut crosswise into 1-inch pcs; arrange cut side up on serving platter.
- Garnish each pinwheel with cilantro sprig. Cover and refrigerateup to 1 hour before serving. Serve with a dollop of salsa on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 382g | |
| Calories 557 | |
| Calories from Fat 270 | 48% |
| Total Fat 30.29g | 38% |
| Saturated Fat 16.94g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 1062mg | 44% |
| Potassium 1109mg | 32% |
| Total Carbs 50.8g | 14% |
| Dietary Fiber 6.1g | 20% |
| Sugars 13.15g | 9% |
| Protein 23.71g | 38% |
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