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Sunday, July 25, 2010

Veggie Pinwheels

1/2 cup sour cream
1/2 cup finely shredded Cheddar cheese (2 ounces)
1/4 cup Monterey Jack or Pepper jack cheese
1/4 cup finely chopped red bell pepper
2 tablespoons Jalapeno peppers fresh or pickled
2 tablespoons chopped green onions
1 tablespoon chopped fresh cilantro
1 package (3 ounces) cream cheese, softened
4 spinach, tomato or plain/wheat flour tortillas (8 to 10 inches in diameter)

1. Mix all ingredients except tortillas. Spread cheese mixture evenly over tortillas; roll up tortillas.

2. Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours, to avoid sogginess. Cut into 1-inch slices.

Makes 30-36 pinwheels.

Recipe slightly modified from Original recipe from
Recipe and Picture from

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