Southwestern Pinwheels

READY IN: 15mins
Recipe by Dreamer in Ontario

This appetizer can be doubled or tripled. Another recipe from Vegetarian Times

Top Review by marinecopper

My mom had a catered party and the caterers brought something very similar. I had to add shredded red cabbage and shredded carrot for added color and crunch, like her caterers did. Use the largest tortillas you can find, I prefer the flour ones, but the others would add more color. If you need heat, add a few finely dices jalepenos. Great recipe, and so easy. Just keep them in refrigerator as long as you can (up to 8 hours) and they are easier to cut.

Ingredients Nutrition

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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