A WESTERN APPETIZER to serve with drinks before dinner.
Western Pinwheels with Walnuts & Corn Spread
Ingredients:
1 package (8oz) cream cheese, softened
1 tablespoon cumin
1/8 teaspoon cayenne pepper (adjust when mixed, if you like more spice)
1/4 teaspoon lime juice
Grind of fresh black pepper
Salt (3/4 teaspoon, adjust when mixed, if you like more salt)
Dash of lemon pepper seasoning salt
Dash of Tabasco sauce (adjust when mixed, if you like more spice)
1 can (8oz) whole yellow corn, drained
1 cup toasted walnuts – medium chopped
1 can (4oz) diced green chiles
3 Scallions – green onions, chopped – white and best of the greens
Flour Tortillas used as the wrap
Directions:
• Whip the cream cheese with an electric mixer in a large bowl, until fluffy.
• Beat in the cumin, cayenne pepper, lime juice, salt, black pepper, lemon pepper seasoning, and Tabasco sauce.
• Stir in the corn, walnuts, green chiles and green onions.
• Taste and adjust for seasoning.
• Spread onto flour tortillas, roll tightly and wrap in plastic wrap.
• Chill roll-ups for a few hours to make slicing easy and allow mix to blend.
• Slice into 1/2 inch pinwheels (discard end pieces)
• Place on a serving dish and serve as finger food appetizers with drinks before dinner.
(Source: Steamboat Seasons Cookbook – Colorado)
