Serves: 5
Total Calories: 898
Combine cheeses and flour, mixing thoroughly so cheese is coated with flour. Add butter and water and work mixture with hands until well blended. Divide cheese mixture into 4 parts and form each into a ball. Roll between 2 sheets of wax paper, like pie crust. Remove top sheet of wax paper and cover entire cheese surface with chiles. Lift edge and roll as you would a jellyroll. Twist ends of wax paper and refrigerate for at least 30 minutes before slicing. At this point they may be frozen for later baking, or stored in refrigerator for up to a week.
When ready to bake, preheat oven to 350°. Slice rolls about 1/4 inch thick. Place on ungreased cookie sheets and bake 12–15 minutes or until golden. These freeze well.
This Green Chile Pinwheels recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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