Tortilla Pinwheels
These are from a friend who brought them to a party. They were the first things to get eaten! They are a little spicy because of the chipotle so you can adjust accordingly by adding more or less.
- Kathy
INGREDIENTS
Chipotle Spread
- 8 oz package cream cheese at room temperature
- 1 tablespoon fresh orange juice1 tablespoon minced fresh chives of green onion (green part only)
- 2 teaspoons minced, soaked, and drained chipotle, or to taste (I used ½ teaspoon dried, ground Chipotle - worked perfectly, just enough spice without all the other prep work)
Tortilla Rolls
- Two 10-inch flour tortillas
- ¼ cup fresh cilantro leaves
- ½ roasted Red Bell Pepper or ½ jarred roasted red bell pepper, well drained, cut lengthwise into ¼ inch wide strips
- ½ mango, cut lengthwise into ¼ inch wide strips (*I used avocado instead.)
INSTRUCTIONS
Spread: Stir together all the spread ingredients in a small bowl until smooth. Taste and adjust the seasoning. (This can be made up to 2 days ahead of time.)
Assembly: Spread 1 tortilla with half of the chipotle spread. Sprinkle with half of the cilantro leaves. Starting about 1 inch up from the bottom of the tortilla, arrange 1 row of the bell pepper strips and another of the mango strips, keeping the ingredients in the bottom third of the tortilla. Fold the bottom of the tortilla over the filling, then firmly roll away from you. (You can slightly pull the rolls toward you while you roll . . . to insure the filling is 'tight' and not airy inside.) Repeat with the second tortilla. Wrap the rolls in a plastic wrap and refrigerate for at least 15 minutes and up to 4 hours.
Unwrap the rolls and trim to even the ends. Using a serrated knife in a sawing motion, cut each roll into eight 1-inch thick slices.
To serve, arrange the slices, cut side down on a platter.