Vegetable Pinwheels

15 min · Serves 6

Based on a recipe from Eating Smart, Being Active Colorado State University and University of California at Davis, via USDA MyPlate Kitchen

What goes in

• 2 ozcream cheese, softened
• 0.1 cupcorn
• 29.6 mlchopped green chilies, drained
• 9.8 mlchopped onion
• 29.6 mlsalsa
• 3large flour tortillas

How to cook it

1. Drain the corn and green chilies thoroughly.
2. Prepare all ingredients by chopping and measuring them before you begin.
3. Combine the cream cheese, corn, green chilies, onion, and salsa in a mixing bowl until well blended.
4. Spread the mixture evenly over the tortillas, roll them up tightly, and wrap each in plastic wrap.
5. Slice the rolls into 1-inch pieces and serve immediately, or keep them in the refrigerator until you are ready to eat.

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