Mexican Pinwheels


12 ounce cream cheese softened

1/2 cup sour cream

1 10 ounce can rotel drained (tomatoes with green chilis)

1/2 green bell pepper finely diced

2 cups chicken cooked and shredded

2 cups Mexican cheese shredded

2 Tablespoons Homemade Taco Seasoning

2 Tablespoons green onion chopped

2 tablespoons cilantro chopped

6 flour tortillas


In a large bowl or stand mixer combine cream cheese, sour cream, rotel, bell pepper, chicken, cheese, taco seasoning, green onions and cilantro. Using the mixer or hand mixer beat together until smooth.

Place 1/4- ½ cup of the mixture on the tortilla and spread leaving about an inch from the edges. Roll up tightly and refrigerate for an hour.

Slice into one inch pinwheels and serve.