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Ingredients
- FILLING:
- 8 oz. dairy sour cream
- 1 pkg. (8 oz.) cream cheese, softened
- 1 can (4 oz.) diced green chilies, well drained
- 1 can (4 oz.) chopped black olives, well drained
- 1 c. grated Cheddar cheese
- 1/2 c. chopped green onion
- 5 (10 inch) flour tortillas
- Salsa
Preparation
Step 1
Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends. Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa if desired.
Makes about 50 pinwheels.