| 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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