Santa Fe Pinwheels

The zesty taste of green chile, combined with delicious smoked salmon, makes a tasty, crowd pleasing appetizer.

Ingredients:

• 4 10" flour or spelt tortillas
• 4 oz Neufchatel cheese, softened to room temp
• 3 oz light herbed cream cheese, room temp
• 6 oz smoked salmon, thinly sliced
• 2 4 oz cans diced green chiles

Directions:

All ingredients should be at room temperature for easy handling. In a small bowl, combine Neufchatel cheese and herbed cream cheese. Lay tortilla flat and spread 1/4 of the cream cheese mixture, leaving 1" all around the edges. Place 1/4 of the smoked salmon on top of the cream cheese and top each with 1 oz of green chile. Roll up. Cover with plastic wrap and refrigerate until ready to use. Refrigerate for at least 1 hour and up to 2 days. Immediately before serving, using a very sharp knife, unwrap and slice into 1/2" slices. Arrange on a plate or platter and serve.

Number of Servings: 12

Notes from the Cook: I served these at the open house for my husband's new business and there wasn't a crumb left! Since I have a wheat allergy, I made them using spelt tortillas, available at my local natural foods store, and everybody thought they were fabulous.