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Mexican Tortilla Pinwheels
Cream cheese and roasted chilies all rolled up into a Mexican tortilla pinwheel.
Course
Appetizer
Cuisine
Mexican
Prep Time
10
minutes
minutes
chilling
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
12
people
Calories
104
kcal
Author
Kathy Berget
Ingredients
8
oz
cream cheese
at room temperature
1
can
roasted green chilis
7 oz can
1
tablespoon
chives
chopped
1
red bell pepper
chopped
4
flour tortillas
8 inches size
US Customary
-
Metric
Instructions
Place cream cheese in a bowl. Stir until smooth.
8 oz cream cheese
Drain green chilies and add to cream cheese. Add bell peppers and chives. Stir until well incorporated.
1 can roasted green chilis,
1 red bell pepper,
1 tablespoon chives
Divide mixture into four equal parts. Spread mixture evenly over each tortilla.
4 flour tortillas
Roll up tortillas. Wrap each rolled tortilla in plastic wrap. Refrigerate for 2 hours until chilled through.
Remove plastic wrap and slice each tortilla into 1 inch slices.
Garnish with additional chives and serve.
Notes
Can add a finely diced jalapeno for more spice.
If cream cheese is too firm, microwave for 10 seconds until soft enough to stir.
Nutrition
Calories:
104
kcal
|
Carbohydrates:
8
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
20
mg
|
Sodium:
212
mg
|
Potassium:
62
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
575
IU
|
Vitamin C:
15.8
mg
|
Calcium:
29
mg
|
Iron:
0.5
mg