Results 1 - 10 of 118 for tortilla pinwheel

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Mix all filling ... filling evenly over tortillas. Roll. Cover ... refrigerate for several hours. Unwrap and cut into slices. Serve with salsa. Makes 50 pinwheels.

Mix well. Add ... 5-10 inch flour tortillas (or 4-12 inch). ... and slice 1/2 to 3/4 inch thick. Serve with salsa on the side. Keeps for a week or better.

Mix ingredients. Spread ... - 10 inch tortillas. Roll up ... and chill several hours. To serve, cut in 1/2 or 3/4 inch slices. Serve with salsa (as a dip).

Combine cream cheese ... thick. Lay out tortilla. Put equal ... with plastic wrap, twisting ends. Chill rolls. Cut into 1/2" slices. Serve with sauce/salsa.

Mix all the ... evenly over the tortillas; roll up ... plastic wrap, twisting ends. Refrigerate for several hours. Unwrap; cut in slices 1/2 to 3/4-inch thick.

Mix first 5 ... mixture on 8-inch tortilla. Roll up ... 1/2 to 1-inch pinwheels. Serve with salsa on the side. May also add 2 cups diced chicken or ham.

Mix all of ... evenly over the tortillas; roll up ... Discard ends. Lay pinwheels on on serving ... parsley. Leave space in center for small bowl of salsa.

In a mixing ... all ingredients except tortillas. Spread mixture ... or guacamole as a dipping sauce. The recipe does not freeze. Makes 6 to 8 servings.

Mix all of ... and spread on tortillas. Roll tortillas ... Refrigerate for several hours. Cut to 1/2-inch to 3/4-inch slices. Place on plate and dip in salsa.

Mix the cream ... evenly over the tortillas. Roll up ... Refrigerate for several hours. To serve, slice into pieces 1/2" to 3/4" thick and add salsa for dipping.

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