Total TimePrep: 15 min. + chilling
Makesabout 5 dozen
- 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 chiles
- 1 cup finely shredded cheddar cheese
- 1/2 cup thinly sliced green onions
- 8 flour tortillas (10 inches)
- In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla.
- Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
Test Kitchen Tips
Nutrition Facts1 piece: 59 calories, 3g fat (2g saturated fat), 6mg cholesterol, 154mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 2g protein.
Jul 2, 2019
The filling flavor was good, but I was not impressed with the inaccuracy of the approx. servings per recipe. Also, 1/2 cup of filling per 10" tortilla was way off. Should have been 1 cup. I lost 2 inches on each side due to lack of filling, plus had open gaps in some of the pinwheels. This happening even though I doubled the recipe, but not the tortillas . Flavor and presentation was enjoyed by all. My rating reflects amount of servings suggested.
May 7, 2019
Flavor is good. Just by reading the recipe I felt it needed something..it's basically a flavored spread with olives. I added a grilled chicken breast finely chopped, could have added a second cut chunkier. Used finely shredded cheese, should have used the regular, thicker cut because it disappeared. Will definately make again with changes. Calling shenanigans on 5 dozen.
Mar 22, 2019
The flavor is pretty good, but I had to cut the rating in half due to the inaccurate portion sizes. It claims it makes about 5 dozen. Yet, I had to add an additional package of cream cheese, another cup of cheddar cheese, and an additional 3/4 cup sour cream to get only 3, MAYBE 4 dozen, and they aren't filled nearly as full as the photo above. Very disappointed, since it's for my son's birthday party and I don't have time to get to the store to make another batch.
Jan 31, 2019
Basic, go-to pinwheel recipe
Dec 9, 2018
Made them this past summer and took them to my brother and his wife 50th Wedding Anniversary. It was a hit. That will be on my recipe box.
Mar 5, 2018
This is a wonderful recipe...so good! Note to HB Cook from 2009: yes, there is waste on the ends; but that is your reward for your hard work...you eat the ends. O Happy day!!
Dec 31, 2017
Always a hit!
Dec 31, 2017
This was yummy! I made it exactly as written. To prevent the filling from spilling out, I simply stopped spreading it about 1 inch from one side of the tortilla, then rolled the tortilla toward that end. The filling kind of squished and spread itself into that area as I rolled, and there was no spillage. Use a very sharp non-serrated knife to cut it. I am also using this as a sandwich spread with avocado for my quick breakfast this morning. Delicious!
Dec 8, 2017
We really like this recipe. I usually add some extra cayenne pepper to kick up the heat a bit.I do really disagree with the instruction to refrigerate "2 hours or overnight", though. The first time I made them, I made them a day ahead and the tortillas had turned a bit slimy by the time we served them. Since then I make them just 1-2 hours ahead, and they turn out great.
Oct 17, 2017
Excellent Spicy flavor. Big hit with the guys.Picante sauce is thicker than regular salsa. Use either and make sure its at least medium (heat)