Baked Tortilla Wheels With Pineapple Salsa Recipes

Steps:

• IN a bowl, combine the first seven ingredients until blended. Spread over tortilla. Roll up; wrap in plastic. Refrigerate for 2-3 hours or until firm. Cut into 1-in. slices. Serve with salsa.

Steps:

• Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.

Steps:

• For the Tortilla Wheels:.
• Beat the cream cheese until smooth, then add all of the other ingredients and mix well.
• Divide the mixture among the tortillas, spreading it evenly.
• Make 4 stacks of tortillas, 2 high. Roll them up tightly.
• Cover in plastic wrap. Chill for at least 2 hours.
• Preheat oven to 400.
• Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned.
• Serve with salsa.
• For the Salsa:.
• Prepare the salsa while the tortilla wheels are chilling.
• Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool.
• Grate the rind from the orange, then peel it, and dice the flesh.
• Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper.
• Allow the salsa to stand until required.