Salami Pinwheels

• 8 ounces cream cheese, softened & at room temperature
• 10 8-inch flour tortillas (regular or flavored)
• 23 cup pepper jelly
• 1 (4 1/2 ounce) canchopped green chilies, well drained
• 1 lb very thinly sliced salami
• 23 cup fresh cilantro, well packed
• 14 cup chopped scallion
• extra fresh cilantro stem (to garnish)

1. Spread a thin layer of softened cream cheese on one side of each tortilla, leaving at least 1-inch free at the top of each tortilla.
2. Spread a thin layer of pepper jelly on top of cream cheese.
3. Sprinkle each with chiles.
4. Arrange two layers of salami on top of cream cheese.
5. Sprinkle surface with cilantro and chopped scallions.
6. Tightly roll each tortilla, jelly-roll fashion.
7. Tightly wrap each in plastic wrap.
8. Refrigerate for a minimum of 4 to 5 hours.
9. When ready to serve, unwrap and trim ends with a serrated knife, then cut each tortilla into 1-inch pieces.
10. Garnish with extra cilantro.

cream cheese, flour tortillas, pepper jelly, green chilies, very, fresh cilantro, scallion, cilantro stem

Taken from www.food.com/recipe/salami-pinwheels-112085 (may not work)