Mexican Pinwheels

• servings: 20 servings
• active time: 20 minutes
• total time: 2 hours 20 minutes

Ingredients

1 (8-ounce) package cream cheese, (softened)

½ cup sour cream

¼ cup salsa

2 tablespoons taco seasoning

dash garlic powder

1 (4-ounces) can chopped green chilies

1 cup Mexican cheese, (finely shredded)

8 (10-inch) flour tortillas

salsa, (on the side)

Directions

Add cream cheese, sour cream, salsa, taco seasoning, and garlic powder to a small bowl. Mix together until smooth. Add the chilies and cheese and stir.

Scoop ½-¾ cup of the mixture onto each 10-inch tortilla. Spread the mixture to cover the tortilla.

Roll each tortilla like you would a jelly roll. Line them up, seam side down, in a baking dish. Cover the dish and place it in the fridge to chill for 2 hours overnight.

After they have chilled slice each tortilla roll into 1-inch pieces. Place them side by side on a serving tray so that you can see the rolled layers. Serve with salsa.

Nutrition

• Calories: 437 kcal
• Total Fat: 38 g
• Saturated Fat: 21 g
• Cholesterol: 120 mg
• Sodium: 746 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 8 g