Mexican Pinwheels

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“Roll ‘em, cut ‘em
Grill ‘em, pop ‘em,
That be the secret
To these gems.
Round and round
With layers of cream,
This mystery in a pita
Is one hell of a team.”
½ cup cream cheese
2 tablespoons red pepper, chopped
2 teaspoons spring onion, chopped
2 tablespoons jalapenos, chopped
1 tablespoon olives, diced
2 tablespoons thick yogurt
1 teaspoon balsamic vinegar
4 flour tortillas
Cheddar cheese, grated
Salt and pepper
Mix all the ingredients in a bowl, except the salt, pepper, cheese and of course the tortillas. Whisk till the cream cheese is softened and the vegetables are well combined.  Keep aside for 30 minutes.
Take a tortilla. Spread the cream cheese mixture on it evenly. Sprinkle some cheese, salt and pepper. Roll up the tortilla tightly and wrap it in cling film. Do this for all the tortillas and refrigerate for 2 hours.
Before serving, cut the tortillas into equal pieces approximately 3-4 inches thick.  Lay them out on a baking tray (face sideways) and grill at 200 degree C for 3-5 minutes till the tortillas just start to brown. Serve immediately with salsa. Well complimented with a glass of red wine!