Stir the cream cheese, picante sauce and onion in a medium bowl.Spread about 1/4 cup cheese mixture onto each tortilla to within 1/2-inch of the edge. Divide the spinach among the tortillas. Top each with 1/2 slice turkey and 2 teaspoons pimientos. Roll up the tortillas around the filling. Place the rolls seam-side down in a 3-quart shallow baking dish. Cover and refrigerate for 30 minutes.Cut each roll into 6 slices. Secure each slice with a toothpick. Serve with additional picante sauce for dipping.
1 package (8 ounces) light cream cheese, softened0.5 cup Pace® Picante Sauce1 sliced green onion, chopped (about 2 tablespoons)6 ( 8-inch) flour tortilla, warmed1 cup shredded spinach leaves or shredded romaine lettuce3 thin slices cooked turkey breast, cut in half2 ounces (about 1/4 cup) chopped pimiento or roasted red pepper
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