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Baked Mexican Pinwheels Recipe

   
 

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     Baked Mexican Pinwheels

Category   Appetizers
Sub Category   None
Servings   30

Ingredients
1 tub (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1 cup chopped cooked chicken
1 plum tomato, seeded, finely chopped
2 green onions, finely chopped
3 Tbsp. chopped fresh cilantro
6 large whole wheat tortillas (10 inch)
 

Instructions
HEAT oven to 375°F. MIX reduced-fat cream cheese and shredded cheese in medium bowl until blended. Stir in next 4 ingredients. SPREAD onto tortillas; roll up. Wrap individually in plastic wrap. Refrigerate 2 hours. HEAT oven to 375°F. Unwrap roll-ups. Trim and discard ends. Cut each roll-up into 10 diagonal slices. Place, cut-sides up, on baking sheet sprayed with cooking spray. BAKE 10 min., turning after 5 min.


Originally Submitted
12/22/2012





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