Serves 6
146 cal · 20 min
Vegetable Pinwheels
Recipe GLPR9c2799bc7179e3
Colorful and easy-to-make pinwheels filled with a creamy blend of corn, green chilies, and salsa. Perfect as an appetizer or light side dish that can be prepared ahead and sliced just before serving.
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Ingredients
2 ounces cream cheese, softened
1/4 cup corn, drained
2 tablespoons chopped green chilies, drained
2 teaspoons chopped onion
2 tablespoons salsa
3 large flour tortillas, 10 inches in diameter
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare the recipe.
Drain the canned corn and green chilies completely, discarding all excess liquid.
Chop the onion into small pieces and measure all ingredients to ensure accuracy before combining.
In a medium mixing bowl, combine the softened cream cheese, drained corn, chopped green chilies, chopped onion, and salsa. Stir until all ingredients are evenly blended into a smooth, consistent filling.
Lay one flour tortilla flat on a clean work surface. Spread approximately one-third of the filling mixture evenly across the surface of the tortilla, leaving a thin border around the edges. Roll the tortilla tightly from one end to the other, forming a firm cylinder. Wrap the rolled tortilla in plastic wrap to hold its shape. Repeat with the remaining two tortillas and filling.
Using a sharp knife, cut each wrapped tortilla roll into 1-inch thick slices. Serve the pinwheels immediately, or refrigerate them in an airtight container until ready to serve.
