Cost/Serving: $0.34
Yield:[6 servings] / Serving Size = 5 pinwheels
Ingredients:
Directions:
Yield:[6 servings] / Serving Size = 5 pinwheels
Ingredients:
3½ tablespoons (2 ounces) cream cheese, softened
2 tablespoons canned corn, drained
2 tablespoons canned, chopped green chiles, drained
2 teaspoons minced onion
2 tablespoons salsa
3 (10 inch) flour or whole wheat flour tortillas
Directions:
1. Drain the corn and green chiles.
2. Collect, chop, and measure all ingredients before starting to prepare the recipe.
3. Mix cream cheese, corn, green chiles, onion, and salsa in a bowl.
4. Spread mixture on tortillas, roll up tightly, and wrap in plastic wrap.
5. Cut in 1 inch slices, and serve immediately, or store in the refrigerator until ready to serve.
6. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be creative! Add washed, chopped fresh cilantro or spices like cumin and chili powder in step #3.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.