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Ingredients
Tortilla Pinwheels :
| Sour cream | 240 | g |
| Cream cheese, softened | 226 | g |
| Sliced green onions | 78.1 | g |
| Shredded cheddar cheese | 50 | g |
| Lime juice | 1 | tbsp. |
| Jalapeno pepper, seeded and minced | 1 | tbsp. |
| Flour tortillas (8 inches) | 8 – 10 |
Salsa Sauce :
| Fresh tomatoes | 2 | |
| Red onion, coarsely chopped | 50 | g |
| Cilantro | 15 | g |
| Lime | 1 | |
| Jalapeno pepper, seeded and coarsely chopped | 1 | unit/piece |
| Garlic | 2 | cloves |
| Ground cumin | 1/4 | tsp |
| Sea salt | to taste | |
| Black pepper | to taste |
Directions
Tortilla Pinwheels :
- Combine the first 6 ingredients in a bowl
- Spread mixture on 1 side of each tortilla and roll up tightly
- Cover and refrigerate for at least 1 hour
- Slice into 1-in. pieces
- Serve with salsa sauce
Salsa Sauce :
- Place fresh tomatoes, onions, jalapeño peppers, cilantro, garlic, and cumin into a blender, food processor, or tall container (if using stick blender).
- Blend or pulse ingredients just until combined and the texture is to your liking. Do not over blend.
- Serve immediately or refrigerate in an airtight container up to 5 days
