Ingredients for Baked Tortilla Wheels With Pineapple Salsa
- 8 ounces cream cheese
- Green Chili Pepper
- 1/4 cup chopped cilantro
- Tomatoes
- 1/4 cup finely chopped green onions
- Red Bell Peppers
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 8 large flour tortillas
- 1 teaspoon yellow mustard seeds
- 1 orange (zest and juice)
- 1 cup diced fresh pineapple
- 1/2 cup diced red onion
- Cayenne Pepper
- 1/4 teaspoon garlic powder
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How to Make Baked Tortilla Wheels With Pineapple Salsa
- **For the Tortilla Wheels:**
- Preheat oven to 400°F (200°C).
- In a medium bowl, beat 8 ounces of cream cheese until smooth. Add 1/2 cup shredded cheddar cheese, 1/4 cup finely chopped green onions, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Mix well to combine.
- Spread the cream cheese mixture evenly over each of 8 large flour tortillas.
- Stack tortillas in pairs (4 stacks of 2 tortillas each).
- Roll each stack tightly into a log.
- Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Unwrap the chilled tortilla rolls and trim the ends. Cut each roll into 8 slices.
- Arrange the tortilla slices on baking sheets lined with parchment paper.
- Bake for 15-20 minutes, or until golden brown and heated through.
- **For the Pineapple Salsa:**
- While the tortilla wheels are chilling, prepare the salsa.
- In a small saucepan, heat 1 teaspoon of yellow mustard seeds over medium heat for 1-2 minutes, or until they begin to pop.
- Remove from heat and let cool completely.
- Zest and juice 1 orange. Dice the orange flesh.
- In a medium bowl, combine the cooled mustard seeds, 1 cup diced fresh pineapple, 1/2 cup diced red onion, 1/4 cup chopped cilantro, the orange zest, orange juice, and 1/4 teaspoon salt. Mix gently.
- Let the salsa sit for at least 15 minutes to allow the flavors to meld.
- Serve the baked tortilla wheels warm with the pineapple salsa.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
41g
Fat
37g
Carbs
10g
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