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Tortilla Pinwheels Recipe

Prepare these tasty finger foods several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce.—Barbara Keith, Faucett, Missouri

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Tortilla Pinwheels Recipe

Prep: 10 min. + chilling

Yield: 20 Servings

10 10

Ingredients

1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
3/4 cup sliced green onions
1/2 cup finely shredded cheddar cheese
1 tablespoon lime juice
1 tablespoon minced seeded jalapeno pepper
8 to 10 flour tortillas (8 inches), room temperature
Salsa or picante sauce

Directions

Combine the first six ingredients in a bowl. Spread on one side of tortillas and roll up tightly. Wrap and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce. Yield: about 5 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (3 each) equals 134 calories, 8 g fat (5 g saturated fat), 23 mg cholesterol, 159 mg sodium, 11 g carbohydrate, trace fiber, 4 g protein.

Originally published as Tortilla Pinwheels in Complete Guide to Country Cooking Cookbook , p21