Side Pannel
Spiral Spinach and Cheese Bites with Sun Dried Tomato Tortillas Pesto
Spiral Spinach and Cheese Bites with Sun Dried Tomato Tortillas Pesto
- Recipe Submitted by Cobb on 11/28/2014
Category: Healthy Recipes, Tomatoes, Cheese
Ingredients List
- 4 Large Burrito Size Tortillas
- 1 Bag (5 Ounces) Pre-Washed Spinach
- FOR THE CHIVE CREAM CHEESE 2 (8 OZ) Bricks Cream Cheese, softened to room temperature
- 1/4 Cup Ranch Dressing
- 1/4 Cup Garlic Chives, Minced
- 1 Cup Sun Dried Tomato Pesto
Directions
First, Make the Cream Cheese... In a Stand Mixer, combine the cream cheese the Ranch Dressing and the Chives. Mix at medium speed until the cheese becomes light and fluffy, about 5 minutes.
Lay out a Tortilla on a cutting boar. Spread about 1/4th of the Cream Cheese in an even coating over the entire Tortilla.
Add a layer of the Spinach, overlapping to make a thicker layer.
In the Canter of the Tortilla, over the cream cheese and spinach layers, add a line of the Sun Dried Tomato Pesto, about 1/4 inch round.
With that line of pesto parallel to you, begin rolling from the bottom. Tight but not pressing too tight. Once you have the tortilla rolled into a log put it in the refrigerator for an hour for the cheese to set.
Repeat with the remaining tortillas.
Slice each Tortilla log into a dozen same size slices (about 1/3rd inch each). Discard (or cook's treat) the ends that do not look pretty, plate and return to the refrigerator until ready to serve.
Serve chilled and ENJOY!
Lay out a Tortilla on a cutting boar. Spread about 1/4th of the Cream Cheese in an even coating over the entire Tortilla.
Add a layer of the Spinach, overlapping to make a thicker layer.
In the Canter of the Tortilla, over the cream cheese and spinach layers, add a line of the Sun Dried Tomato Pesto, about 1/4 inch round.
With that line of pesto parallel to you, begin rolling from the bottom. Tight but not pressing too tight. Once you have the tortilla rolled into a log put it in the refrigerator for an hour for the cheese to set.
Repeat with the remaining tortillas.
Slice each Tortilla log into a dozen same size slices (about 1/3rd inch each). Discard (or cook's treat) the ends that do not look pretty, plate and return to the refrigerator until ready to serve.
Serve chilled and ENJOY!
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