Nacho Cheese Pinwheels

Presented as pretty pinwheels, popular nacho flavors are rolled into soft tortillas and sliced. MORE+ LESS-

By Betty Crocker Kitchens

May 23, 2016

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

to 4 tablespoons chopped green onions or chopped fresh cilantro

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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.

You can use jalapeño-flavored process cheese sauce instead of the nacho cheese dip.
These tasty morsels are easy to tote. You can take them to your destination before cutting, or go ahead and cut them and arrange on a platter; cover tightly with plastic wrap. Garnish just before serving.
Use two colors of tortillas to make the pinwheels, then arrange them on a holiday platter. Look for tomato-flavored tortillas for a red-orange color. Pierce each pinwheel with a frilly toothpick, and add some fresh cilantro sprigs to the arrangement.