4 oz light cream cheese, softened
1/4 cup finely shredded Mexican-style or sharp cheddar cheese
2 Tbs. thinly sliced green onion
2 Tbs. chunky salsa or ½ Tbs. chopped, canned chipotle chilies in adobo sauce
2 Tbs. chopped fresh cilantro
1/2 tsp. ground cumin
2 10” green chili or spinach-flavored flour tortillas
12 small cilantro strips for garnish
Spinach leaves
Salsa
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In small bowl, combine cream cheese, shredded cheese, green onion, salsa, chopped cilantro and cumin; mix well. Spread
evenly over tortillas. Place a layer of spinach over cheese. Roll tightly; wrap in plastic. Chill at least 1 hour or up to 8 hours.
Cut crosswise into 1” pieces; arrange cut side up on serving platter. Garnish each pinwheel with cilantro sprig. Cover and chill
up to 1 hour before serving. Serve with a dollop of salsa on top. Makes 20.
PER SERVING: 36 calories; 1 gm protein; 2 gm fat; 4 gm carb.; 5 mg chol; 50 mg sodium.
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