Yield: 6 Servings | Serving Size: 5 pinwheels

Image of mexican pinwheel slices on a black stone cutting board with cilantro leaves.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active Program.

Cost/Serving: $0.34

Ingredients:

3 1/2 Tablespoons (2 ounces) cream cheese, softened

2 Tablespoons canned corn, drained

2 Tablespoons canned, chopped green chiles, drained

2 teaspoons minced onion

2 Tablespoons salsa

2 (10 inch) flour or whole wheat flour tortillas

 

Directions:

  1. Drain the corn and green chiles.
  2. Collect, chop, and measure all ingredients before starting to prepare the recipe.
  3. Mix cream cheese, corn, green chiles, onion, and salsa in a bowl.
  4. Spread mixture on tortillas, roll up tightly, and wrap in plastic wrap.
  5. Cut in 1-inch slices, and serve immediately, or store in the refrigerator until ready to serve.
  6. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

 

Be creative! Add washed, chopped fresh cilantro or spices like cumin and chili powder in step #3.

 

Nutrition Facts: Servings: 6, Serving Size: 6 pinwheels
Amount per serving: Calories 160, Total Fat 6g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 10mg, Sodium 270mg, Total Carbohydrates 22g, Dietary FIber 1g, Total Sugar 1g (Incl. 0g Added Sugars), Protein 4g

 

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