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Appetizer tortilla pinwheels

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Ingredients/Components

pkg - 1 oz
dairy sour cream
salsa - 1 item
grated Cheddar cheese - 1 c
chopped green onion - 1/2 c
seasoned salt to taste - 1 item
garlic powder to taste - 1 item
10-inch flour tortillas - 5 item
fresh parsley for garnish - 1 item
can diced green chilies, well drained - 1 oz
can chopped black olives, well drained - 1 oz

How to make appetizer tortilla pinwheels:

Filling:8 oz. dairy sour cream1 (8 oz.) pkg. cream cheese, softened1 (4 oz.) can diced green chilies, well drained1 (4 oz.) can chopped black olives, well drained1 c. grated Cheddar cheese1/2 c. chopped green onion garlic powder to taste seasoned salt to taste 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. (An electric knife works best.) Discard ends. Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa, if desired. Yields about 50 pinwheels.

Recipe categories: Appetizers, American, Midwestern u.s..

Rating:

3.5

Average rating: 3.5, total votes: 4

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