This appetizer can be doubled or tripled to serve a crowd. Look for flavored tortillas in large supermarkets or specialty food shops.
4 oz. light cream cheese, softened
¼ 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
½ tsp. ground cumin
2 (10-inch) green chili or spinach-flavored flour tortillas
12 small cilantro strips for garnish
- 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-inch 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.