Fustini's Oils and Vinegars
Mexican Pinwheels

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Mexican Pinwheels


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Mexican Pinwheels

Submitted by Denise Walburg


  • 6 large flour tortillas
  • 2-8 ounce cream cheese, softened
  • 1/2 teaspoon Cumin
  • 2 large avocados, halved, pitted and diced
  • 1/4 cup Fustini's Chipotle olive oil
  • Salt and pepper to taste
  • 1 cup tomato, finely diced
  • 1 cup cilantro, chopped
  • 1-2 cups pepper jack cheese, grated
  • 6 green onions, sliced
  • 1 jalapeno, finely diced


Step 1. 

In a large bowl combine softened cream cheese and cumin. Stir in diced avocado with Chipotle olive oil salt and pepper.

Step 2. 

 Put a tortilla on a sheet of plastic wrap.  Spread a portion of the cream cheese mixture on the tortilla.  Sprinkle evenly with tomato, cilantro, grated cheese, green onion and jalapeno. With the help of the plastic wrap, roll up tortillas tightly.  Twist ends to secure.  Refrigerate until ready to use.  

To serve remove plastic wrap and slice into 2 inch slices.

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