Fiesta Pinwheels Recipe

Fiesta Pinwheels Recipe photo by Taste of Home

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Whenever I serve these make-ahead appetizers, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be bringing her recipe home for the holidays.

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Fiesta Pinwheels Recipe

Prep: 15 min. + chilling

Yield: 20 Servings

15 15

Ingredients

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

Directions

In a small 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. Yield: about 5 dozen.

Editor's Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.

Nutritional Facts 1 serving (3 each) equals 170 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 402 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Fiesta Pinwheels in Country Woman Christmas Annual 1997, p22