- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup (8 ounces) sour cream
- 1 can (4-1/4 ounces) chopped ripe olives
- 1 can (4 ounces) chopped green chilies, well drained
- 1/2 cup chopped green onions
- Garlic powder to taste
- Seasoned salt to taste
- 5 flour tortillas (10 inches)
- Salsa, optional
- Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chilies, green onions and seasonings.
- Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours.
- Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa. Yield: about 4 dozen.
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Appetizer Tortilla Pinwheels
"Tortillas corn and flour must be cooked first to remove the raw flour flavor. When cooked properly, they do not become soggy easily. Flour do not have to be cooked until crisp, just until they puff a little. Raw flour tortillas, although partially cooked by a company are still mostly raw.Flour or corn tortillas can be heated directly over a gas flame, let cool and use. Or, in the frying pan with butter (that's how I love them), or briefly heated in the oven or microwave.When making enchiladas, I heat my corn tortillas in a tortilla server in the microwave, 10 seconds each. So, if you put 6 tortillas in, set the time for 1 minute. They will come out nice and steamed for ready for use."
"Have been making these for years only difference is I use a package of Hidden Valley ranch dressing mixed in with my cheese mix instead of the salt and garlic . Also chopped jalapeno peppers in place of green chillies . Do not forget to drain canned ingredients . If you make them you should have enough for more than five . I get eight at least and do not wrap them , i just put them in an air tight container over night and cut"
"I love these...I also do the cream cheese and sour cream but add sliced ham, swiss cheese, black olives, chives and garlic powder to taste"
"Made these yesterday and let them sit in fridge overnight to meld the flavors. So, today I sliced one and tried it...yuck! tortilla was soggy, and sour cream is overpowering. I tried baking a few, 350 oven, for 10 minutes. Definite improvement, but still soggy inside."
"can these be frozen?"
"Very tasty. I don't think they are bland as someone described. I love a lot of flavor and found these perfect."
"This is a favorite for all kinds of gatherings. I also recommend the Taste of Home recipe for "Cranberry Feta Pinwheels". Tasty and festive."
"I don't know what a reader did to these rollups, but I have never heard of a tortilla becoming soggy!! As to the sour cream - you use it to thin the cream cheese in order to spread it easily on the tortilla - not to mention the great flavor it adds. I can't begin to imagine what it must have been like after baking it - the sour cream would become liquid!"
"I have been making these for years...with the following variation: add 1 can of Hormel chicken spread (and I haven't used olives. Just cream cheese, chicken spread, green chiles, green onions and cheese ) I leave tortillas flat. Start with tortilla, spread mix, add a tortilla, spread mix, etc. for about four high then wrap in plastic wrap and chill. When ready to serve, slice into triangles. Easy to eat and different than traditional pinwheels. Good "go-to" appetizer."
"I've made these for years and they're always a great appetizer. The best plus is that they need to be made ahead of time to give the filling ingredients a change to blend together. That means that you can devote more time to those appetizers that have to wait until just before serving to be prepared. To fix the "these are kind of bland" issue: add half a package (or more, depending on your taste) of taco seasoning to the sour cream/cream cheese mixture. That gives the pinwheels an extra boost of flavor. I disagree with the "discard the ends" instructions. Those are just as good as the inner slices--they just don't look as pretty. :)"