Tortilla Pinwheels, filled with cream cheese, olives, green onions, and green chiles, are such an easy make-ahead party food.
Equipment
- Hand-held electric mixer
Ingredients
- ▢8 ounces cream cheese, softened
- ▢8 ounces sour cream
- ▢pinch of seasoned salt
- ▢1/4 teaspoon garlic powder
- ▢1 1/2 cups shredded cheddar cheese
- ▢1 (4-ounce) can green chilies
- ▢1 (4-ounce) can sliced black olives, drained
- ▢1/2 cup sliced green onions
- ▢1 tablespoon chopped fresh cilantro, optional
- ▢5 (10-inch) flour tortillas
- ▢Salsa for serving
Instructions
- Place cream cheese, sour cream, seasoned salt, and garlic powder in a large bowl. Use an hand-held electric mixer to mix until smooth.
- Stir in shredded cheddar cheese, green chiles (I drain a little of the liquid off first), olives, green onions, and cilantro.
- Place tortillas on a microwave-safe plate. Cover with a damp paper towel and microwave on HIGH for 30 seconds to make more pliable.
- Divide cream cheese mixture evenly between tortillas. Spread it out leaving a 1-inch border around the edges. Roll each one up tightly.Wrap in plastic wrap and refrigerate at least 4 hours or overnight.
- Cut off and discard the ends from each tortilla roll. Cut into 1-inch slices.Serve with salsa and additonal chopped fresh cilantro if desired.
