Mexican 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.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.