Ingredients:
- 1 package (8 oz.) cream chese, softened
- 1/2 cup sour cream
- 1/4 cup picante suce
- 2 TB taco seasoning
- dash garlic powder
- 1 can (4 1/2 oz) chopped black olives, drained
- 1 can (4 oz) chopped green chilies
- 1 cup (4 oz) finely shredded cheddar cheese
- 8 flour tortillas (10 inches)
- salsa
- In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies & cheese.
- Spread about 1/2 cup on each tortilla. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa. Yield: about 5 dozen. Note: Pinwheels may be prepared ahead and frozen. Thaw in the refrigerator.
1 comment:
We love these as appetizers/snacks as well, but I often make them with ham, cheese and lettuce...with the same cream cheese and sour cream base...or cream cheese/dill dip or cream cheese/french onion dip for the base. Any will work. Any lunchmeat you like along with the cheese and lettuce is yummy! These fiesta ones are some of my favorites, though! :) Michelle
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