Spicy Pecan Pinwheels

1. 1

   In a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese and sour cream until smooth.

2. 2

   Beat in the pecans, picante sauce, chili pepper, and garlic.

3. 3

   Spread about 6 tbsp.

4. 4

   of the mixture on a tortilla and tightly roll it up.

5. 5

   Wrap in plastic wrap.

6. 6

   Continue the procedure with the remaining ingredients.

7. 7

   Refrigerate the rolls for at least 4 hours or overnight.

8. 8

   When ready to serve, remove plastic wrap from the rolls.

9. 9

   Cut into 1/2-inch thick slices and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.