Thursday, October 28, 2010

Tortilla Pinwheels

Scrumptious appetizers made from cream cheese and salsa rolled in tortillas.



Are you hosting a dinner party and looking for a quick and easy appetizer that's sure to be a crowd pleaser?  If so, here is the perfect recipe for you.  It only takes 5-10 minutes to prepare and can be made up to a day in advance and stored in the refrigerator until party time.

Ingredients:
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) jar chunky salsa (mild, medium, or hot according to personal preference)
  • 10 (10 inch) tortillas

***Allergy Alert: This product contains milk and wheat.

Materials:
  • Cutting Board
  •   Sharp knife with serrated edge
  • Plate
  • Toothpicks
  • Mixing Bowl
  • Wooden Spoon
  • Rubber Spatula

Directions:
1.     Soften the cream cheese by setting the package out at room temperature for approximately 1 hour previous to preparation.  Alternatively, place cream cheese on a plate and microwave on high for 30-45 seconds.  Note: Make sure to unwrap cream cheese prior  microwaving since the metal wrapper can damage your microwave. 

2.     In a medium mixing bowl smooth the cream cheese using the wooden spoon.  This will help prevent chunks in the mixture. 

3.     Add the entire contents of the jar of salsa to the cream cheese.


4.     Combine salsa and cream cheese with mixing spoon until well blended and creamy (continue stirring until any cream cheese chunks are gone).


5.     Place a single tortilla on the cutting board.

6.     Use the rubber spatula to spread one-tenth of the mixture in a thin layer evenly over the surface of the tortilla.  Note: Maintain a 1/2 inch border free of the cream cheese mixture around the perimeter of the tortilla.


7.     Beginning at the edge of the tortilla which is closest to you, gently roll up the tortilla into a cylinder.  Note: Rolling too tightly can result in the tortilla tearing, as well as the mixture leaking out at the edges.


8.     Fasten the center of the tortilla with a toothpick in order to prevent it from unrolling.

9.     Insert six other toothpicks evenly along the length of the rolled tortilla.  Note: Make sure that the toothpicks go entirely through the tortilla to prevent each section from unrolling while slicing.  



***Warning:  Always use caution when cutting with sharp knives in order to avoid injury.


10.  Use the knife to cut in between the toothpicks to create 7 equally sized pieces.  Note: Wipe off the knife with a cloth between cuts to prevent the mixture from spreading all over the tortilla and creating a mess.

For best results refrigerate for 1 hour before cutting.

11.  Repeat steps 5 through 10 until all of the cream cheese mixture has been used (this should be ten times in total).

12.  Place tortilla pinwheels in an aesthetically pleasing manner on the plate.

13.  Cover in plastic wrap and refrigerate until ready to serve.

***Warning:  When serving to young children, make sure to remove and discard the toothpick for them to avoid choking and puncture wounds.


1 comment: