Baked Mexican Pinwheels
Recipe: #19255
May 24, 2015
"You can make these the day before you want to serve them. Make them right up to rolling them and putting into the fridge. This is an economical appetizer that goes over well. It is a Kraft recipe.If you like spicy add a teaspoon Tex-Mex Spice. Cook time does not include the 2 hour rest time. I use "No Stick Foil" instead of sprying my baking sheet"
Ingredients
Nutritional
- Serving Size: 1 (26.6 g)
- Calories 62
- Total Fat - 4 g
- Saturated Fat - 2.2 g
- Cholesterol - 21.5 mg
- Sodium - 98.4 mg
- Total Carbohydrate - 3.7 g
- Dietary Fiber - 0.2 g
- Sugars - 0.7 g
- Protein - 2.8 g
- Calcium - 49.7 mg
- Iron - 0.4 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix the cream cheese with the shredded cheese, mix well.
Step 2
Stir in the ooked chicken, tomato, cilantro & green onion.
Step 3
Spread the mixture on the tortillas.
Step 4
Tightly roll them up.
Step 5
Wrap each tightly in plastic wrap.
Step 6
Refrigerate for 2 Hours (or up to 24 hrs).
Step 7
Preheat oven to 375f.
Step 8
Unwrap the rolls.
Step 9
Trim & discard the ends.
Step 10
Cut each roll into 10 digonal pieces.
Step 11
Place on a lightly oil sprayed baking sheet.
Step 12
Bake 10 minutes, flip after 5 minutes.
Step 13
Serve warm.
Tips
No special items needed.