| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Vegtime3 | 1 | servings |
INGREDIENTS
| 4 | oz | Light cream cheese; softened |
| 1/4 | c | Finely shredded Mexican-style or sharp |
| Cheddar cheese | ||
| 2 | tb | Thinly sliced green onion |
| 2 | tb | Chunky salsa |
| OR 1/2 Tbs. chopped canned chipotle | ||
| Chilies in adobo sauce | ||
| 2 | tb | Chopped fresh cilantro |
| 1/2 | ts | Ground cumin |
| 2 | Green chili or spinach-flavored flour; (10-inch) | |
| Tortillas | ||
| 12 | sm | Cilantro strips for garnish |
| Spinach leaves | ||
| Salsa |
INSTRUCTIONS
MAKES 20 LACTO This appetizer can be doubled or tripled to serve a crowd. Look for flavored tortillas in large supermarkets or specialty food shops. In small bowl, combine cream cheese, shredded cheese, green onion, salsa, chopped cilantro and cumin; mix well. Spread evenly over tortillas. Place a layer of spinach over cheese. Roll tightly; wrap in plastic. Chill at least 1 hour or up to 8 hours. Cut crosswise into 1-inch pieces; arrange cut side up on serving platter. Garnish each pinwheel with cilantro sprig. Cover and chill up to 1 hour before serving. Serve with a dollop of salsa on top. PER SERVING: 36 CAL.; 1G PROT.; 2G TOTAL FAT (1G SAT. FAT); 40 CARB.; 5MG CHOL.; 50MG SOD.; 0 FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, December 1998, page 58 Converted by MM_Buster v2.0l.
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