How to cook Tortilla pinwheels

Posted on Sep 17 2018 - 12:59pm by kumar
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Serves: 10 People

    Ingredients to cook Tortilla pinwheels :

  • A pack of burrito sized Tortilla
  • 2 cups Pre-washed Baby Spinach Chopped (or can be used without chopping also)
  • 1 cup Cream cheese softened
  • ½ cup ranch dressing
  • Salt and Pepper as per taste
  • 1 Cup Roma Tomatoes (put a little cross cut on top of Tomatoes)
  • ¼ cup fresh Mint leaves
  • ¼ cup fresh Coriander or parsley
  • 2 dried whole red chillies
  • 1 tbsp roasted Peanuts
  • Cloves of garlic
  • Sugar as per taste
  • One bowl of ice cubes

    How to cook Tortilla pinwheels  :

  • To make the pesto, bring water to a boil in a saucepan.
  • Once the water is boiling, put the tomatoes in water for 3-4 mins.
  • Once the tomatoes are tender and the peel starts to come out, take the tomatoes out of the water and give an ice bath to stop cooking.
  • Remove the peel. Now put the tomatoes in the blender along with other ingredients to make pesto.
  • In a stand mixer, take the Softened cream cheese, ranch dressing, little salt and pepper.
  • Mix everything nicely at a medium speed to make a spread.
  • Lay out tortillas one by one on a flat surface or a cutting board.
  • Spread the Cream cheese mix evenly on one side of each tortilla to cover the whole surface.
  • Add a layer of chopped spinach to cover the cream cheese layer completely.
  • In the middle of the tortilla, spread a thick line of Tomato-Mint Pesto.
  • With the pesto layer parallel to you, start rolling the tortilla tightly towards the other end.
  • Be careful not to roll it too tightly to avoid the filling from coming out.
  • Put all the rolled tortillas in the fridge for an hour so that the cheese is set firm again.
  • Take it out just before serving and slice the tortillas into equal sized mini-rolls
  • Serve chilled and enjoy the feast.
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