Pretty Party Pinwheels

From A. J. Rathbun''s Party Snacks!  See note below recipe for a tip from Rathbun.

• 2 jalapeno chiles, quartered (leave the seeds in if you like it hotter)
• 4 green onions, coarsely chopped
• Two 8-ounce packages cream cheese, at room temperature
• 1/2 of 0.4-ounce package ranch dressing mix
• 1/2 teaspoon freshly ground black pepper
• 10 large flour tortillas
• 5 cups loosely packed fresh spinach, washed and dried
• 5 to 7 Roma tomatoes, seeded and very thinly sliced
• Salsa or Louisiana-style hot sauce, for serving

Method Put the jalapenos and onions in a food processor, and process for 3 to 5 seconds, until well chopped.  Add the cream cheese, dressing mix, and pepper and process again until all is well mixed. Using a spatula or butter knife, spread the mixture evenly over one side of each flour tortilla.  Arrange 1/2 cup spinach and a few tomato slices on top of the mixture on each tortilla. Roll up each tortilla, making a tight roll.  Once all are rolled and stacked on a plate, cover with plastic wrap or foil and put them in the fridge to chill for about an hour. Using a sharp chef's knife, slice each rolled tortilla into 1/2-inch-thick rounds.  Arrange attractively on a serving platter.  Serve with salsa or Louisiana-style hot sauce on the side. Makes about 70 pinwheels Tip:  "Often you'll see pinwheels stuffed with sour cream, or refried beans, or salsa, or any number of ingredients.  I suggest sticking with a spiced cream cheese for the stuffing instead of trying to work in too many layers.  When pinwheels get overpacked, or packed with sloppier ingredients, they leak onto the party platter.  And that's not pretty at all." Reprinted with permission from ©A. J. Rathbun, Party Snacks! published by Harvard Common Press   click for book review more appetizer and hors d'oeuvres recipes more chef and cookbook recipes

 

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