Tortilla Pinwheels
- Ingredients:
- 11
- Serves:
-
1
ingredients
- 8 ounces sour cream
- 1 (8 ounce) package cream cheese, softened
- 1 (4 ounce) can green chilies, diced, well drained
- 1 (4 ounce) can black olives, chopped, well drained
- 1 cup cheddar cheese, grated
- 1⁄2 cup green onion, chopped
- garlic powder
- seasoning salt
- 5 flour tortillas (10-inch)
- fresh parsley (for garnish)
- salsa
directions
- Mix all the filling ingredients 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; cut in slices 1/2 inch to 3/4 inch thick. Discard ends.
- Lay pinwheels flat on glass serving plate; garnish with parsley.
- Leave space in center of plate for small bowl of salsa, if desired.
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Reviews
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I made these over the holidays and was pleased with the results. I did make a few adjustments to meet my familys taste. First I used Rotel that had been run through the blender instead of green chilies (almost a whole can). second I left out the black olives due to dislike on all parties. Third, I did not have green onions on hand so I just chopped fine about half of a white onion. I also did not use seasoning salt, I used Tony's Creole Seasoning instead. I took them to my husband's grandmother's for Christmas and did not bring any home...the few that were left were taken home by other memebers of the family who begged for the recipe.
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I make these all of the time! They are perfect for summer - camping, picnics, etc. I don't like black olives, so I usually add a small can of chopped pimentos for color. I usually don't serve with salsa, but I do like to mix in a little salsa, taco sauce or enchilada sauce into the filling to give it a kick. Another tip is to use a sour cream based chip dip instead of plain sour cream, just for something different. Beautiful presentation and wonderful taste!
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