Makes 16 pinwheels
Make multi-colored pinwheels with sun-dried tomato or spinach tortillas. The Chipotle Spread packs quite a kick -- beware! To tone it down, add less chipotle pepper or substitute minced jalapeño peppers. For an attractive presentation, purée ¼ cup chopped mango with 2 tablespoons fresh orange juice. Pour the sweet sauce into a plastic squeeze bottle and "draw" lines on the serving plate, top with the pinwheels, and sprinkle the plate with finely diced red bell pepper. Cut thin slices to serve as an appetizer or larger pieces to serve as sandwiches.
½ cup cream cheese
1 tablespoon fresh orange juice
1 tablespoon minced fresh chives or scallion greens
2 teaspoons minced chipotle peppers, or to taste
Two 10-inch (burrito-size) flour tortillas
¼ cup fresh cilantro leaves
½ freshly roasted red bell pepper, or ½ jarred roasted red bell pepper, well drained, cut into ¼-inch-wide lengthwise strips (about ½ cup)
½ mango, cut into ¼-inch-wide lengthwise strips
To make the spread, stir together all of the ingredients in a small bowl until smooth. Taste and adjust the seasoning.
To assemble each tortilla roll, spread a tortilla with half of the spread. Sprinkle with half of the cilantro leaves. Starting about 1 inch up from the bottom of the tortilla, arrange 1 row of the bell pepper strips and another of the mango strips, keeping the ingredients in the bottom third of the tortilla. Fold the bottom of the tortilla over the filling, then firmly roll away from you. Wrap in plastic wrap and refrigerate for at least 15 minutes.
To make the pinwheels, unwrap the rolls and trim to even the ends. Using a serrated knife in a sawing motion, cut each roll into eight 1-inch-thick slices.
To serve, arrange the slices, cut sides down, on a platter. Provide plates for your guests.
The spread will keep for up to 2 days in a covered container in the refrigerator. The plastic-wrapped rolls can be refrigerated for up to 4 hours before serving; slice into pinwheels just before serving.
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