Friday, January 2, 2009

Fiesta Pinwheels


  • 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

  1. In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies & cheese.
  2. 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:

Michelle said...

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