- 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.
Reviews forAppetizer Tortilla Pinwheels
"I have a recipe for pinwheel only a little different. Same amt cream cheese, shredded cheese, sour cream, green onions and Chile's or black olives if you would like. The thing you add to this mixture is a packet of the Oriental Seasoning pack from a Ramen Noodle package. You can also add a little soy sauce but not much so it makes it runny. Then put mixture in tortillas. I have also added canned chicken to it also. Very good."
"These were amazing. Served them with salsa. To the woman who samples the ends....I do the same thing. LOL"
"This recipe is a favorite at my church. EVERYTIME we have a potluck or get together several people make sure I'm bringing my "PINWHEELS"!!!!"
"Try the recipe for "Fiesta Pinwheels" from Taste of Home. Flavorful , not soggy and EVERYONE loves them. No need to drain the diced chilies. Make them just as recipe says. Just as good 2nd day for leftovers."
"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."