Roasted Red Pepper & White Cheddar Pinwheels
8 oz of soft Cream cheese
1/2 cup of shredded aged white cheddar
1 roasted red pepper, diced (comes in a jar)
1 jalapeno pepper finely chopped
1 bottle of Chardonnay
3-9 inch sun dried tomato tortillas
preheat the oven to 375
Combine the cream cheese, cheddar cheese, red pepper and jalapeno. Mix well.
Divide the mixture evenly onto your three tortillas. Spread evenly and roll the tortillas. Place seam side down on a sheet pan and bake for 5 to 6 minutes. Let them cool slightly and then slice into pinwheels.
Enjoy with a bottle of Hickman Family 2012 Chardonnay