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Fiesta Pinwheels
by Kathy and Bruce Jacobs

Fun appetizer or lunch for a Mexican party or hike!


1 (8 ounce) package cream cheese, softened

1 teaspoon chili powder

2 tablespoons minced onion

1 tablespoon chopped fresh coriander

1 small (4 ounce) can mild green chilies, drained and chopped fine

1 small (4 ounce) can pitted black olives, drained and sliced

5 (10 inch) whole wheat tortillas

Accompaniment: bottled tomato salsa

Preparation Steps

  1. In a bowl stir together cream cheese and chili powder until smooth.

  2. Stir in onion, coriander, chilies, olives, and salt and pepper to taste, stirring until blended well.

  3. Spread about 1/3 cup cream cheese mixture over each tortilla and roll up tightly jellyroll fashion.

  4. Chill tortilla rolls, seam sides down and individually wrapped in plastic, at least 1 hour and up to 4 hours.

  5. Trim ends off each tortilla roll and cut roll into about 1 ¼ inch pieces.

  6. Serve pinwheels at room temperature with salsa.

Makes snacks for about 15 or meal for 5.

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