Taste of Home
Fiesta Pinwheels
TOTAL TIME: Prep: 15 min. + chilling
YIELD: about 5 dozen.
Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. —Diane Martin, Brown Deer, Wisconsin
Ingredients
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1 package (8 ounces) cream cheese, softened
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1/2 cup sour cream
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1/4 cup picante sauce
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2 tablespoons taco seasoning
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Dash garlic powder
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1 can (4-1/2 ounces) chopped ripe olives, drained
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1 can (4 ounces) chopped green chiles
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1 cup finely shredded cheddar cheese
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1/2 cup thinly sliced green onions
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8 flour tortillas (10 inches)
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Salsa
Directions
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1.
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.
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2.
Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
Nutrition Facts
1 piece: 59 calories, 3g fat (2g saturated fat), 6mg cholesterol, 154mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 2g protein.
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