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Nacho Cheese Pinwheels

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Nacho Cheese Pinwheels
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 36
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Presented as pretty pinwheels, popular nacho flavors are rolled into soft tortillas and sliced.
By Betty Crocker Kitchens
Updated May 23, 2016

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use jalapeño-flavored process cheese sauce instead of the nacho cheese dip.
  • tip 2
    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.
  • tip 3
    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.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
10
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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