Nacho Cheese Pinwheels - cooking recipe

Ingredients

4 4 tomato-flavor tortillas or 4 plain flour tortillas (8 to 10 inches in diameter)
1/2 cup bean dip
3 -4 tablespoons chopped green onions or 3 -4 tablespoons chopped fresh cilantro

Preparation

Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip.
Sprinkle with onions.
Tightly roll up tortillas and wrap individually in plastic wrap.
Refrigerate at least 1 hour, but no longer than 24 hours.
(Storing the roll-ups too long results in soggy tortillas.).
To serve, cut off ends from each roll and discard.
Cut rolls into 1/2 to 3/4-inch slices.
Secure with toothpicks, if desired.