appx. 48 pieces
3, 8 OZ CREAM CHEESE, softened
1 PACKET HIDDEN VALLEY RANCH SEASONING MIX
1 ½ C RED BELL PEPPER, chopped
3/4 C CARROTS, chopped
1/4 C CHIVES, chopped
1 FRESH JALAPENO, seeds and membrane removed, small dice
6, 10" FLOUR TORTILLA SHELLS
Combine cream cheese and ranch seasoning mix in a medium bowl and beat with an electric mixer on medium speed until combined. Set aside.
Place the bell peppers and carrots in a food processor and pulse until very finely diced. Remove from food processor and place on paper towel. Squeeze any excess liquid from pepper mixture and discard. Add peppers, carrots, chives and minced jalapeno to cream cheese mixture and gently fold to combine.
Divide cream cheese mixture among the 6 tortilla shells and spread an even layer over each one. Starting from one end of the tortilla, roll them up and then wrap them individually in plastic wrap. Place them in the refrigerator for at least 4 hours to chill. Remove the plastic wrap and trim the ends off each pinwheel. Slice the remaining section into 8 even slices and serve.
3, 8 OZ CREAM CHEESE, softened
1 PACKET HIDDEN VALLEY RANCH SEASONING MIX
1 ½ C RED BELL PEPPER, chopped
3/4 C CARROTS, chopped
1/4 C CHIVES, chopped
1 FRESH JALAPENO, seeds and membrane removed, small dice
6, 10" FLOUR TORTILLA SHELLS
Combine cream cheese and ranch seasoning mix in a medium bowl and beat with an electric mixer on medium speed until combined. Set aside.
Place the bell peppers and carrots in a food processor and pulse until very finely diced. Remove from food processor and place on paper towel. Squeeze any excess liquid from pepper mixture and discard. Add peppers, carrots, chives and minced jalapeno to cream cheese mixture and gently fold to combine.
Divide cream cheese mixture among the 6 tortilla shells and spread an even layer over each one. Starting from one end of the tortilla, roll them up and then wrap them individually in plastic wrap. Place them in the refrigerator for at least 4 hours to chill. Remove the plastic wrap and trim the ends off each pinwheel. Slice the remaining section into 8 even slices and serve.