Spicy Spinach Pinwheels
- Ready In:
- 8hrs 30mins
- Ingredients:
- 13
- Yields:
-
40 Pieces
ingredients
- 2 (10 ounce) packages frozen chopped spinach, thawed
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1 teaspoon fresh jalapeno, minced
- 1 teaspoon fresh garlic, minced
- 3 green onions, chopped
- 1 (4 ounce) can green chilies, chopped
- 1⁄4 teaspoon hot sauce
- 1 (1 ounce) envelope dry ranch dressing mix
- 1 (8 ounce) can water chestnuts, drained and chopped
- 2 teaspoons chili powder
- 10 large flour tortillas
directions
- Squeeze water from spinach until very dry.
- In large bowl combine all ingredients except spinach, water chestnuts, green onions and tortillas, mixing thoroughly.
- Add spinach, green onions and water chestnuts to mayonnaise mixture, stirring well.
- Divide spinach mixture evenly between the tortillas.
- Spread mixture evenly and roll tightly.
- Wrap each tortilla in waxed paper and place in a sealable zipper type plastic bag or in an airtight container.
- Chill overnight.
- Unwrap and cut each tortilla into four pieces.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.