THE DAIRY KITCHEN
Mexican Tortilla Pinwheels
By THE DAIRY KITCHEN
Makes
32
Difficulty
Easy
Preparation
15 MINS
Cooking
0 MINS
All the colours of the rainbow in these Mexican inspired pinwheels. Ideal for the lunch boxes or for snacks, keep them in a sealed plastic container in the fridge and they will keep for several days.
Ingredients
½ cup spreadable cream cheese, softened1 cup grated cheddar cheese
2-3 teaspoons taco seasoning
1 cup drained canned corn
1 cup chopped red capsicum
1 spring onion, finely sliced
2 tablespoons finely chopped coriander
4 large spinach tortillas
Handy Tips
Try adding drained red kidney beans to the mix for something different.
Method
- In a bowl mix together the cream cheese, cheddar cheese and taco seasoning. In a separate bowl, combine corn, capsicum, spring onion and coriander.
- Spread the cream cheese mix evenly over each of the four tortillas. Top evenly with vegetable mixture.
- Roll up the tortillas tightly. You can add a dab of cream cheese on the end to hold the rolls together if needed. Wrap tightly in clingfilm, foil or wax wrap and chill the rolls for 1 hour.
- Remove rolls from the wrap add slice the tortilla roll into pinwheels. Serve or refrigerate until required.
