Check out what my friends at Betty Crocker had to say about these nacho cheese pinwheels:

Beans and nacho cheese rolled up in flour tortillas? How simply delicious! Why did I not think of this combination sooner? Everyone loves these and how easy they are to make.

They really are easy. I wrapped them up nice and tight in saran wrap and cut them when I got to my destination. I also made sure they were refrigerated overnight so they were nice and firm for cutting. I really think that some cream cheese would be good in there too! The more cheese the merrier right? I would use the soft Philadelphia version for these. Yum!

Ingredients

4 spinach-flavored or Old El Paso™ flour tortillas, 8 to 10 inches in diameter

½ cup bean dip

½ cup nacho cheese dip

3 to 4 tablespoons chopped green onions or chopped fresh cilantro

Directions

Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions.

Tightly roll up Mission tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if you like.

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Quick Tip: cut these before your event, or cut them right at the event – it’s up to you!

Thank you to Betty Crocker for this awesome recipe!