Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cream Cheese | 1 oz (28g) | 99 |
| Green Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 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
- =
Directions
In small bowl, combine cream cheese, shredded cheese, green onion, salsa, chopped cilantro and cumin; mix well. Spread evenly over tortillas. Place a layer of spinach over cheese. Roll tightly; wrap in plastic. Chill at least 1 hour or up to 8 hours.
Cut crosswise into 1-inch pieces; arrange cut side up on serving platter. Garnish each pinwheel with cilantro sprig. Cover and chill up to 1 hour before serving. Serve with a dollop of salsa on top.