8 ounces of cream cheese, softened
1 teaspoon of taco seasoning
1/3 cup of picante sauce
12 flour tortillas
Stir the cream cheese until it is smooth. Add the taco seasoning and the picante sauce and blend well.
Spread some of the mixture on each tortilla.
Roll the tortilla tightly.
Place the tortillas, seam side down, in a airtight container. Chill the covered tortillas at least 2 hours.
Slice each tortilla into 1-inch slices, forming a pinwheel.
Arrange the pinwheels on a platter and serve.
No comments:
Post a Comment