I mix Neufchâtel cheese together with avocado, Monterey Jack, prepared salsa, chopped green onion, and fresh cilantro, then spread it on flour tortillas. You can find Neufchâtel right next to the cream cheese. It’s lower in fat and calories and a little softer, but just as tasty.
It’s topped with baby spinach and tomato, rolled up, and refrigerated a bit to firm up slightly. Then cut the rolls into cute pinwheels and serve. That’s all there is to it!
I had a lot of fun making—and eating—these treats. If you like, slice one of the rolls to have now and freeze the other for later.
Makes 12 slices
1 ripe avocado
4 oz Neufchâtel cheese, at room temperature
1/4 cup Monterey Jack, shredded
2 Tbsp prepared salsa
2 green onions, sliced, green parts only
2 Tbsp cilantro, chopped
black pepper, to taste
2 8” flour tortillas (preferably flavored, such as spinach or red chile)
1 cup baby spinach leaves, chopped
1 medium tomato, chopped and drained in a fine mesh strainer
Slice the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Mash well, then add the Neufchâtel, Monterey Jack, salsa, green onion, cilantro, and black pepper. Mix until combined completely.
Arrange the tortillas on a large work surface. Scoop half the filling on each one and spread evenly over top.
Sprinkle with the baby spinach.
Add the tomatoes.
Roll each tortilla up tightly. If the filling starts to come out, just push it back in and keep rolling. It’s easier if the tortillas are at room temperature.
Wrap each roll in plastic and refrigerate 1 hour. Cut each roll into 6 slices and serve.