Southwestern Pinwheels

• 4 oz. light cream cheese, softened
• 1/4 cup finely shredded Mexican-style or sharp cheddar cheese
• 2 Tbs. thinly sliced green onion
• 2 Tbs. chunky salsa or 1/2 Tbs. chopped, canned chipotle chilies in adobo sauce
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. ground cumin
• 2 (10-inch) green chili or spinach-flavored flour tortillas
• 12 small cilantro strips for garnish
• Spinach leaves
• Salsa

1. In small bowl, combine cream cheese, shredded cheese, green onion, salsa, chopped cilantro and cumin; mix well.
2. Spread evenly over tortillas.
3. Place a layer of spinach over cheese.
4. Roll tightly; wrap in plastic.
5. Chill at least 1 hour or up to 8 hours.
6. Cut crosswise into 1-inch pieces; arrange cut side up on serving platter.
7. Garnish each pinwheel with cilantro sprig.
8. Cover and chill up to 1 hour before serving.
9. Serve with a dollop of salsa on top.

light cream cheese, cheddar cheese, green onion, chunky salsa, fresh cilantro, ground cumin, green chili, cilantro, salsa

Taken from www.vegetariantimes.com/recipe/southwestern-pinwheels/ (may not work)