Baked Tortilla Wheels With Pineapple Salsa - cooking recipe

Ingredients

For the Tortilla Wheels
5 1/2 ounces cream cheese (I use the latter) or 5 1/2 ounces neufchatel cheese (I use the latter)
1 green chili pepper, seeded and chopped fine
2 tablespoons fresh cilantro, chopped
4 tomatoes, seeded and chopped fine
4 green onions, chopped fine
1 red bell peppers or 1 yellow bell pepper, seeded and chopped fine
3 1/2 ounces cheddar cheese, shredded
salt & fresh ground pepper
8 flour tortillas
For the Salsa
1 tablespoon black mustard seeds or 1 tablespoon yellow mustard seeds
1 orange
4 slices fresh pineapple or 4 slices canned pineapple
1 small red onion, chopped fine
1 small green chili pepper, seeded and chopped fine
2 tomatoes, diced
salt & fresh ground pepper
cayenne pepper (for more heat) or red pepper flakes, might work too (for more heat)

Preparation

For the Tortilla Wheels:.
Beat the cream cheese until smooth, then add all of the other ingredients and mix well.
Divide the mixture among the tortillas, spreading it evenly.
Make 4 stacks of tortillas, 2 high. Roll them up tightly.
Cover in plastic wrap. Chill for at least 2 hours.
Preheat oven to 400.
Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned.
Serve with salsa.
For the Salsa:.
Prepare the salsa while the tortilla wheels are chilling.
Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool.
Grate the rind from the orange, then peel it, and dice the flesh.
Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper.
Allow the salsa to stand until required.