Wednesday, July 25, 2012

Tortilla Pinwheels

Tortilla Pinwheels 

8 oz. cream cheese
1 can diced green chilies, well drained
1 can chopped black olives, well drained 
1 C. cheddar cheese, grated 
garlic powder to taste
seasoning salt to taste 
5 (10-inch) flour tortillas 

Mix all of the filling ingredients together thoroughly. 
Divide the filling and spread evenly over tortillas. 
Roll up the tortillas. 
Cover tightly with plastic wrap, twisting ends. 
Refrigerate for several hrs.
Unwrap; cut slices 1/2 to 3/4 in. thick. (An electric knife works best.) 
Discard ends. 
Lay pinwheels flat on a glass serving plate. 
Garnish with fresh parsley. 
Leave space in the center of plate for a small bowl of salsa.

Yields about 50 pinwheels.

1 comment:

  1. i had them b4, at the beach w/t u, they is sooo good, and they don't even have beans!!!!!!! definite plus!!!!!


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