Spicy pecan pinwheels`

8 servings

Ingredients

Quantity Ingredient
1 pack (8 Oz) Cream Cheese
At room temperature
⅓ cup Sour Cream
½ cup Pecans -- finely chopped
2 tablespoons Picante Sauce, Bottled
1 teaspoon Jalapeno Pepper,
Fresh -- or to taste
1 small Garlic Clove -- crushed
Thru' press
4 (8 In.) Flour Tortillas

Directions

1. In a medium bowl, using a hand-held electric mixer at med. speed, beat the cream cheese and sour cream until smooth and combine. Beat in the pecans, picante sauce, chile pepper, and garlic. 2. Spread about 6 Tbs of the mixture on a tortilla and tightly roll it up.

Wrap in plastic wrap. Continue the procedure with the reamining ingredients. Refrigerate the rolls for at least 4 hours or overnight.

3. When ready to serve, remove plastic wrap from the rolls. Cut into ½ inch-thick slices and serve immediately. Makes 8 to 12 appetizer servings from Betty Price of Lubbock, TX.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking

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