|The Tortilla Book|
|by Diana Kennedy|
Diana Kennedy, the authoritative cultural missionary for the foods of Mexico, shows the incredible range of her imagination as she concentrates on...
21 - 30 of 118 for tortilla pinwheels
Mix all filling ingredients together, divide evenly and spread over tortillas, roll up, cover tightly with plastic wrap. Refrigerate until ready to serve.
Spread filling on ... 8 inch flour tortillas. Roll up ... wrap and chill 2 hours. Slice each tortilla in 1/2 inch pinwheels. Serve with salsa, if desired.
Mix all ingredients, except tortillas, together thoroughly. ... Unwrap and cut in slices 1/2 to 3/4 inch thick. Yield is about 50 pinwheels. Serve with salsa.
Mix last 6 ingredients together and spread on tortillas. Roll up. Refrigerate overnight and cut in 1 inch pieces.
Mix sour cream ... salt. Spread evenly on tortilla (to edge). Roll up tortilla and chill. Preferably overnight. Slice tortillas about 1". Serve with salsa.
Mix all filling ... evenly over the tortillas; roll up ... 3/4" thick. Discard ends. Put on serving plate and serve with a small bowl of salsa if desired.
In a small ... cheese and salad dressing mix. Spread over one side of each tortilla. Top with ham and roll up. Refrigerate for 1 hour. Cut into 1-inch slices.
Mix sour cream, ... among the five tortillas. Spread out ... least 2 hours. Slice each roll in 3/4 inch pieces. Serve salsa sauce on side for extra flavor.
Mix all of ... evenly over the tortillas; roll up ... wrap, twisting ends; refrigerate for several hours. Unwrap; cut in slices 1/2 inch to 3/4 inch thick.
Mix all ingredients ... spread evenly over tortillas; roll up. ... twisting ends. Refrigerate several hours. Unwrap. Cut into slices 1/2 to 3/4-inch thick.
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