- Soften cream cheese.
- Cook chile to at least 165ºF. Thoroughly drain chile. When cool, combine with cheese.
- Blend in remaining ingredients.
- Spread mixture on each tortilla to ⅛ inch in thickness. Roll each tortilla and secure with toothpicks. Chill. Cut into ½ inch widths.
- For variety, add chopped olive, pimento, roasted piñon nuts, grated radish, etc.
Makes approximately 110 pinwheels.