Tortilla Pinwheels With Green Chiles

Recipe Ingredients

1		Cream cheese - - (8 oz), at room temperature
1		Goat cheese - - (3 1/2 oz)
		(or substitute additional cream cheese)
1/2		Horseradish mustard - - (4 oz), drain well if watery
4		Flour tortillas (large)
1 cup	16g / 0.6oz	Fresh cilantro - stems removed
1 cup	237ml	Sliced black olives
1 1/2 cups	93g / 3.3oz	Thinly-sliced red onions
1		Mild green chiles - drained
1		Roasted red peppers - - (7 oz), drained, and
		Sliced thin
1		Avocados - peeled and sliced, up to 2
		(sprinkle with lemon juice)
2		Hot fresh chiles; jalapenos - , up to 3
		Serranos - Hungarian, banana,
		Etc.

Recipe Instructions

In a food processor or with a hand mixer, combine cheeses and horseradish. Blend well. Taste and adjust seasonings. Set aside.

To assemble, lay tortillas on work surface and spread each tortilla with the cream cheese mixture almost to the edge. Sprinkle on each tortilla an equal portion of remaining ingredients, and roll up very tightly. Wrap each in plastic wrap.

Chill. Can be made up to 1 day in advance. Just before serving, cut into 3/4-inch slices.

Source:
WISCONSIN HERB COOKBOOK by Suzanne Breckenridge and Marjorie Snyder

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