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Tortilla Pinwheels
Chef:  Shelley Fangman - Hereford, TX          Category:  Appetizers

1 (8 oz.) package dairy sour cream
1 (8 oz.) package cream cheese, softened
1 (4 oz.) can diced green chilies, well drained
1 ( 4oz.) can chopped black olives, well drained
1 cup Cheddar cheese, grated
1/2 cup green onion, chopped
garlic powder to taste
seasoned salt to taste
5 10 inch flour tortillas

Directions: Mix all of the filling 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. Makes about 65 servings.

Notes: An electric knife works best to cut the pinwheels. You can garnish with parsley and serve with salsa