Spicy Pecan Pinwheels

Directions

1. 1
   In a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese and sour cream until smooth.
2. 2
   Beat in the pecans, picante sauce, chili pepper, and garlic.
3. 3
   Spread about 6 tbsp.
4. 4
   of the mixture on a tortilla and tightly roll it up.
5. 5
   Wrap in plastic wrap.
6. 6
   Continue the procedure with the remaining ingredients.
7. 7
   Refrigerate the rolls for at least 4 hours or overnight.
8. 8
   When ready to serve, remove plastic wrap from the rolls.
9. 9
   Cut into 1/2-inch thick slices and serve immediately.