Mexican BLENDABELLA Cream Cheese Pinwheels

• 8 oz Cream cheese, softened
• 1 Cup Mexican BLENDABELLA
• 1/2 Cup Shredded cheddar cheese
• 1 Tbsp Milk
• 4 Large Large flour tortillas (12-inch)

Instructions

1. In a medium bowl, mix together cream cheese, BLENDABELLA, cheddar and milk until creamy and smooth.
2. Spread 3 Tbsp of the mixture to each tortilla. Roll up each tortilla tightly. Refrigerate 30 minutes.
3. Slice into ½-inch thick rounds. Serve chilled.