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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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They're fun, easy and make a quick disappearing act. Refrigerate overnight for easier cutting. They freeze well too and are nice to have on hand for unexpected guests. Times are a guess as are servings. NOTE: I used Monterrey Jack because we prefer it over cheddar. Ingredients:
1 (8 ounce) package cream cheese |
1/2 cup sour cream |
1/4 cup salsa, drained for easier handling |
2 tablespoons taco seasoning |
1/4 teaspoon garlic powder |
1 (4 1/2 ounce) can green chilies, drained, chopped |
1 (4 1/2 ounce) can black olives, drained, chopped |
1 cup cheddar cheese, finely grated |
1/2 cup green onion, thinly sliced |
8 burrito-size flour tortillas |
Directions:
1. In a small mixing bowl beat cream cheese until smooth. Stir in sour cream, salsa, taco seasoning and garlic powder until well blended. Add in the olives, chilies, cheese and scallions.
2. Spread 1/2 cup cheese mixture on each tortilla. Roll up jelly roll style. Wrap in cling wrap. Refrigerate 2 hours (overnight is best).
3. Slice in 3/41-in pieces. Secure with toothpick. Serve with additional salsa.
4. Pinwheels may be prepared ahead of time and frozen. Thaw in refrigerator.
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