Prepare these tasty finger foods several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce.—Barbara Keith, Faucett, Missouri
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VERIFIED BY Taste of Home Test Kitchen
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- 1 cup (8 ounces) sour cream
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup sliced green onions
- 1/2 cup finely shredded cheddar cheese
- 1 tablespoon lime juice
- 1 tablespoon minced seeded jalapeno pepper
- 8 to 10 flour tortillas (8 inches), room temperature
- Salsa or picante sauce
- Combine the first six ingredients in a bowl. Spread on one side of tortillas and roll up tightly. Wrap and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce. Yield: about 5 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tortilla Pinwheels in Complete Guide to Country Cooking Cookbook
1998, p21
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