Mexican Pinwheels

Mexican Pinwheels (pdf)

Makes: 6 servings (5 pinwheels per serving)
Preparation Time: 10 minutes

Ingredients

• 3 ½ tablespoons (2 ounces) cream cheese, softened
• 2 tablespoons canned corn, drained
• 2 tablespoons canned, chopped green chiles, drained
• 2 teaspoons minced onion
• 2 tablespoons salsa
• 3 (10 inch) flour or whole wheat flour tortillas

Directions

1. Drain the corn and green chiles.
2. Collect, chop, and measure all ingredients before starting to prepare the recipe.
3. Mix cream cheese, corn, green chiles, onion, and salsa in a bowl.
4. Spread mixture on tortillas, roll up tightly, and wrap in plastic wrap to chill.
5. When ready to eat, remove plastic wrap.
6. Cut in 1 inch slices, and serve immediately, or store in the refrigerator until ready to serve.
7. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

Be creative! Add washed, chopped fresh cilantro or spices like cumin and chili powder in step #3.