Spicy Pecan Pinwheels

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1 pkg. (8 oz.) cream cheese, at room temperature
1/3 cup sour cream
1/2 cup finely chopped pecans
2 tbsp. bottled picante sauce
1 tsp. jalapeño pepper, or to taste
1 sm. clove garlic clove, crushed through press
4 flour tortillas

INSTRUCTIONS

In a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese and sour cream until smooth. Beat in the pecans, picante sauce, chili pepper, and garlic.

Spread about 6 tbsp. of the mixture on a tortilla and tightly roll it up. Wrap in plastic wrap. Continue the procedure with the remaining ingredients. Refrigerate the rolls for at least 4 hours or overnight. When ready to serve, remove plastic wrap from the rolls. Cut into 1/2-inch thick slices and serve immediately.

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Tagged: appetizers, pinwheels add tags

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