Monday, December 21, 2015

"Red and Green" Tortilla Pinwheels

These bite sized, flavor packed hors d' oeuvres give me another excuse to break out some of our 30-pound stash of New Mexico green chiles. Carefully preserved in our freezer, our chiles are ready to go when the need arises.

Not to be used in any ole recipe though, they're reserved for only those deemed worthy. And this one from New Mexico Magazine's Culinary Editor, Cheryl Alters Jamison, certainly fills the bill, much like her other creations that I've tried.

I can't think of anyone else's recipes that I would trust more than Cheryl's to use our beloved home-roasted supply in. The "green" in these savory appetizers obviously comes from chiles. And the "red" from tiny bits of pimientos. 

If you are concerned about being an official red-green Christmas combo, you could always add a dusting of red chile powder over the cream cheese before rolling.

Holiday Tortilla Pinwheels
8 ounces cream cheese, softened
¼ teaspoon garlic powder
4 thin flour tortillas, 9 or 10 inches in diameter
¾ cup chopped green chiles, drained
1 cup shredded cheddar cheese
¼ cup pimiento-stuffed olives, chopped
2 tablespoons fresh cilantro, minced

In a small bowl, combine cream cheese and garlic powder. Spread cream cheese mixture over tortillas. Sprinkle each tortilla with chiles, cheddar, olives and cilantro. Roll tortillas up snugly. Wrap individually in plastic and chill for at least one hour as long as overnight.

Unwrap each tortilla log, and cut crosswise into ¾-inch slices. Serve with a favorite salsa on the side, if desired.

(Recipe adapted from Cheryl Alters Jamison via New Mexico Magazine, Dec 2015)

Only four more days....

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