Pasadena Pinwheels

8 oz. cream cheese
2 Tbsp. Mayonnaise
4 oz. can diced green chilies, drained
1 large tomato, seeded & chopped
¼ cup finely chopped onion
1 large garlic clove, minced
1 tsp. Chili powder
½ tsp. salt
Flour tortillas

Blend cream cheese and mayonnaise.  Stir in remaining ingredients.  Cover and refrigerate for 2 hours.

Spread cheese mixture over each tortilla and roll up tightly.  Trim ends.  Refrigerate until firm.

Slice and place pinwheels on plate.

They may also be broiled until lightly golden.

Maeve Gagnon
2006