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Sunday, July 25, 2010

Veggie Pinwheels


Ingredients:
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)

Directions:
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.

Credits:
Recipe slightly modified from Original recipe from Bettycrocker.com
Recipe and Picture from http://www.bettycrocker.com/recipes/veggie-tortilla-roll-ups/ed56d840-e6ef-478a-a43e-87577a95537f

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