MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Tortilla Pinwheels Categories: Appetizer, Easy Yield: 4 Tray MMMMM-------------------CARROT/RED BELL PEPPER------------------------ 1 pk Onion soup mix -OR Ranch Dressing Mix 8 oz Cream cheese, softened 3 lg Carrots, shredded 1/2 c Red bell pepper, diced 1/2 ts Crystal Hot Sauce 3 ea 10 inch flour tortilla MMMMM---------------------BLACK BEAN/CHEDDAR-------------------------- 2 ea 16 oz cans PROGRESSO BRAND Black Beans -drained/rinsed 1 1/2 c Sharp Cheddar Cheese, -shredded 8 oz Cream cheese, softened 1/4 c Salsa, drained 3 ea 10 inch flour tortilla MMMMM-------------------------HAM/SWISS------------------------------ 6 sl Ham, lean - thinly sliced 6 sl Swiss cheese, thinly sliced 8 oz Cream cheese, softened 3 ea 10 inch flour tortilla MMMMM----------------------SPINACH/JALAPENO--------------------------- 1 ea 9 oz frozen spinach 1 ea 8 oz cream cheese, softened 2 ea Fresh jalapeno peppers -minced 3 ea 10 inch flour tortilla 1 ea 7 oz jar roasted bell pepper -cut into 1/4 inch strips NOTE: Maybe add a small Amount of diced red onion Next time - 2 tbl? IMPORTANT: Choose fresh feeling flour tortillas from your grocery store. Make sure that they are very flexible. (Some brands are much better than others) WARNING - Get fresh tortillas from BJ - ones that have not been refrigerated - Most supermarket versions will not work. When ready to serve, slice "cooks choice" slice off each end of rolled tortilla. (Those usually are not fully stuffed - but taste good) Each of these recipes will make 3 (or more) pinwheels, depending on how thick you spread the fillings. Carrot Red Bell Pepper: Combine onion soup mix (OR Ranch dressing mix) and softened cream cheese and set aside. Add hot sauce. Shred carrots and finely dice red bell pepper. Combine with cream cheese mixture and let rest for 1 hour on counter top for flavors to mingle. Using about 1/2 cup of filling spread cream cheese mixture over each flour tortilla, roll up tightly in jelly roll style. Wrap in plastic wrap and refrigerate at least two hours - better if made the night before. Slice into 1/2 inch slices. Black Bean/Cheddar Place cream cheese and shredded cheddar cheese in food processor - whirl around until completely incorporated. Stir in salsa. Set aside. Drain and rinse black beans. Place in food processor, whirl around until mixture is almost a paste. Set aside. Spread about 1/2 cup of black bean mixture on each tortilla, top with a about a 1/2 cup layer of cream cheese mixture. Roll up in a tight jelly roll style, wrap in plastic wrap and refrigerate at least two hours but best when refrigerated over night. Slice in 1/2 inch slices to serve. Ham/Swiss Spread each tortilla with thin layer of cream cheese. Place two slices of ham on top of cream cheese. Spread thin layer of cream cheese on top of ham, place two slices Swiss Cheese on top of that cream cheese. Spread thin layer of cream cheese on top of cheese. Roll up jelly roll style. Wrap in plastic wrap and refrigerate for several hours - best if refrigerated over night. Slice in 1/2 inc slices. Spinach/Jalapeno Pepper Cook spinach as directed on package. Place in colander or strainer, rinse with cold water to cool. Place spinach in cheesecloth and squeeze as much water out of it as possible. Combine cream cheese and chiles in food processor and process until smooth. Add spinach, process until just blended. Place one tortilla on work surface, spread 1/3 of the spinach mixture over tortilla, leaving a 1/2 inch border on one side. Place two rows of strips of roasted pepper, piecing together if necessary across tortilla about two inches apart. Roll tortilla toward border, making sure the beginning is tightly rolled, but easing pressure as rolling continues to avoid forcing out filling. Wrap in plastic wrap and refrigerate several hours or overnight . Slice into 1/2 inch slices. Good for picnics. Transport well and keep fresh and tasty. MMMMM