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Fiesta Pinwheels
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1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning
Dash garlic powder
1 can (4-1/2 ounces) chopped ripe olives, drained
1 can (4 ounces) chopped green chilies
1 cup (4 ounces) finely shredded cheddar cheese
1/2 cup thinly sliced green onions
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 and
onions. 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. Editor's Note: Pinwheels may be prepared ahead and
frozen. Thaw in refrigerator.
Yield: about 5 dozen.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |