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Appetizers & Starters

Tortilla Pinwheels - 1998
​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Joan Wozny

INGREDIENTS
  • 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.​

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking