Yum!!! This is an appetizer that I always get asked for the recipe for! And now I can just point to this blog post like yep here's my blog and here's the recipe. I love bite-sized food. And food with cheese in it. And food that is Mexican. And come to think of it, food that is a pinwheel. So this appy definitely fits the bill. The recipe comes from the Best of Bridge, like approximately 95% of the food we eat in our house does.
Anyway, this is an easy to make, delicious appetizer. Very bite-sized, very cheesy, very Tex Mexican, and very pinwheely...but not pinwheely in a 'boring cold ham and cheese pinwheel that comes on a sandwich platter' kind of way. Pinwheely in a hot, tasty little morsel kind of way. Why not try it out next time you need to bring an appetizer to a potluck...they will go fast!
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One Year Ago: Plum Cake
Two Years Ago: Easy Refried Bean Soup
Three Years Ago: Healthy Southwest Chicken and Rice Bake
Four Years Ago: Peas with Shallots and Pancetta
Tex Mex Pinwheels
- 8 oz. cream cheese
- 2 tablespoons mayonnaise
- 4 oz. can green chilies, drained
- 1 large tomato, seeded and chopped
- 1/4 cup finely chopped onion
- 1 garlic clove, finely minced
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 4 - 6 flour tortillas
Blend together cream cheese and mayonnaise. Stir in remaining ingredients. Cover and refrigerate for 2 hours. Line a baking sheet with foil or parchment paper. Spread cream cheese mixture over each tortilla and roll up tightly, trimming the ends (and eating them!). Refrigerate until firm. Slice and place pinwheels flat onto the baking sheet. Broil until lightly golden.
Recipe Source: Best of Bridge - Best of the Best and More (Pasadena Pinwheels)