Baked Tortilla Wheels With Pineapple Salsa

Recipe by Engrossed
READY IN: 2hrs 50mins




  • For the Tortilla Wheels:.
  • Beat the cream cheese until smooth, then add all of the other ingredients and mix well.
  • Divide the mixture among the tortillas, spreading it evenly.
  • Make 4 stacks of tortillas, 2 high. Roll them up tightly.
  • Cover in plastic wrap. Chill for at least 2 hours.
  • Preheat oven to 400.
  • Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned.
  • Serve with salsa.
  • For the Salsa:.
  • Prepare the salsa while the tortilla wheels are chilling.
  • Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool.
  • Grate the rind from the orange, then peel it, and dice the flesh.
  • Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper.
  • Allow the salsa to stand until required.