Mexican Pinwheels
by Tara Funk
SERVES 10 TO 12
2 (8-oz) pkg cream cheese, softened
1 c salsa, plus more as needed
1 1 / 2 c shredded cheddar cheese
8 to 10 flour tortillas
In a large bowl, add cream cheese, salsa, and cheddar, and mix together until well combined.
Divide the mixture evenly between the tortillas, spreading a thin layer onto each tortilla. Roll the filled tortillas up as tightly as possible, and then use a serrated knife to cut into approximately 1-inch sections.
Refrigerate pinwheels until serving time, and serve with additional salsa for dipping.
_._,_._,_
by Tara Funk
SERVES 10 TO 12
2 (8-oz) pkg cream cheese, softened
1 c salsa, plus more as needed
1 1 / 2 c shredded cheddar cheese
8 to 10 flour tortillas
In a large bowl, add cream cheese, salsa, and cheddar, and mix together until well combined.
Divide the mixture evenly between the tortillas, spreading a thin layer onto each tortilla. Roll the filled tortillas up as tightly as possible, and then use a serrated knife to cut into approximately 1-inch sections.
Refrigerate pinwheels until serving time, and serve with additional salsa for dipping.
_._,_._,_
