Mexican Spirals

From: Chef #571739

On Jun 28, 2008

I've actually been making this dish for a few years! I got the recipe from my mom who also cut it out of the newspaper lol! I love it and always get rave reviews from my guests and the only thing I do differently is to mix the cream cheese with the cumin and spread that and then sprinkle the other ingredients over the top. It's easier to get an even mix that way. When I cook them, I do it on parchment lined sheets and they brown beautifully. They freeze wonderfully...just slice and freeze on cookie sheets and then transfer to zip lock bags. Just add a couple of minutes to the cooking time. Super yummy!

From: jjaring

On Jun 27, 2008

So many of my friends asked for this receipe that anytime there is an appetizer dinner someone makes this.

From: ratherbeswimmin'

On Mar 13, 2003

I served these for our appetizer supper. They were fabulous. I used dried coriander because my little herb garden is caput right now. The filling was so delicious--spicy and very zesty. I made two batches and froze one because I have a party in a few weeks and I plan on serving them. I also wanted to see how well they freeze and rethaw. We love your recipes, Dorothy and this one is another one of your greats. Thanks.

From: Always in the kitchen Connie

On Dec 30, 2004

Great make ahead item. Made these twice recently. First time I substituted pepper jack cheese for the canned chilies and montery jack cheese. The next time I made them with the correct ingredients. My repeat guests preferred the pepper jack cheese spirals. All the hints about spraying with oil, and adding parmesan cheese, are great. They really perk the recipe up. Also, don't skimp on buying the coriander, you will be making these again. Just make sure you buy a quality tortilla shell. My Christmas Eve batch, were not as good due to a low quality tortilla.