Buffalo Chicken Pinwheels with Celery

Serves 12 in about 15 minutes. Cream cheese goes in first, and blue cheese crumbles finishes the pot.

Ingredients

• 8 oz cream cheese, softened
• 2 tbsp sour cream
• ¾ cup cayenne hot sauce, or your favorite wing sauce
• 2 cups shredded chicken
• ¾ cup sharp cheddar cheese, shredded
• ¼ cup monterey jack cheese, shredded
• ¼ cup blue cheese crumbles
• ¼ cup celery, finely diced
• 5 flour tortillas, 8 inch, room temperature

Method

1. Stir together cream cheese, sour cream, and hot sauce until smooth.
2. Add, chicken, cheeses and celery. Stir until combined.
3. Smooth about 1/3 to 1/2 cup on a flour tortilla in a smooth layer. Stop about 1/2 inch from the edges.
4. Roll up fairly tightly (you want it to stay put, but not press out all of the filling as you roll). The first one is usually a practice one. Like making the first pancake!
5. After you get them all rolled, wrap them individually in plastic wrap and refrigerate for 1-2 hours.
6. Unwrap the rolls. With a sharp serrated knife, cut each roll in 1/2 inch segments.
7. Arrange on a platter and set out shortly before your guests arrive.

More appetizers ideas are in the appetizers collection.