Mexican Tortilla Pinwheels
32Serves
EasyDifficulty
15 MINSPreparation
0 MINSCooking
All the colours of the rainbow in these Mexican inspired pinwheels. They make a fun and tasty lunch. snack or party food! Sealed in a plastic container in the fridge and they will keep for a couple of days.
Ingredients
½ cup spreadable cream cheese, softened
1 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
1 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
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.
Handy Tips
Try adding drained red kidney beans to the mix for something different.