Appetizers & Starters |
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Tortilla Pinwheels - 1998
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
MIX all of the ingredients (except tortillas) together thoroughly. DIVIDE the filling and spread evenly over the tortillas. ROLL up tortillas, cover tightly with plastic wrap, twisting ends. REFRIGERATE for several hours. UNWRAP and cut in slices, 1/2 - 1/4 inch thick. Serve with salsa and sour cream mixture.
- 8 ounces sour cream
- 8 ounces cream cheese -- softened
- 4 ounces diced green chiles -- well drained
- 4 ounces chopped black olives -- well drained
- 1 cup cheddar cheese -- grated
- ½ cup green onion -- chopped
- garlic powder -- to taste
- seasoned salt -- to taste
- 5 10 inch flour tortillas
PREPARATION
MIX all of the ingredients (except tortillas) together thoroughly. DIVIDE the filling and spread evenly over the tortillas. ROLL up tortillas, cover tightly with plastic wrap, twisting ends. REFRIGERATE for several hours. UNWRAP and cut in slices, 1/2 - 1/4 inch thick. Serve with salsa and sour cream mixture.
