3 (4 oz.) cans chopped green chile (drained)
3 (8 oz.) pkgs. cream cheese, softened
1 tsp. Mexican seasoning salt
2 tsp. garlic powder
1 sm. onion, finely minced
1 dozen flour tortillas

Combine the first 5 ingredients. Spread over tortillas until 1/8-inch thick. Roll each tortilla and secure with a toothpick; chill. Cut into 1/2-inch widths. One dozen tortillas will make approximately 130 pinwheels. I also like to use pineapple cream cheese spread as an alternative.