Nacho Cheese Pinwheels

 


Ingredients

  • 4
    spinach-flavored or Old El Paso™ flour tortillas, 8 to 10 inches in diameter
  • 1/2
    cup bean dip
  • 1/2
    cup nacho cheese dip
  • 3
    to 4 tablespoons chopped green onions or chopped fresh cilantro

  • Steps

1 Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.

2 Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired.

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