Name: Southwestern Pinwheels
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

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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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