Recipe by Julie B's Hive
They're fun, easy and make a quick disappearing act. Refrigerate overnight for easier cutting. They freeze well too and are nice to have on hand for unexpected guests. Times are a guess as are servings. NOTE: I used Monterrey Jack because we prefer it over cheddar.
Top Review by Samantha in Ut
These were very good but you are right they need refrigeration. I made these in the morning after breakfast and were ready for lunch. I loved the fact I could just pull something out that was already made. I will try other additions next time. I like forgiving recipes that I can change. My son loved these and we had fun making them together. I am planning on bringing them to our next play date. Made for ZWT 5.
- 1 (8 ounce) package cream cheese
- 1⁄2 cup sour cream
- 1⁄4 cup salsa, drained for easier handling
- 2 tablespoons taco seasoning
- 1⁄4 teaspoon garlic powder
- 1 (4 1/2 ounce) can green chilies, drained, chopped
- 1 (4 1/2 ounce) can black olives, drained, chopped
- 1 cup cheddar cheese, finely grated
- 1⁄2 cup green onion, thinly sliced
- 8 burrito-size flour tortillas
Directions See How It's Made
- In a small mixing bowl beat cream cheese until smooth. Stir in sour cream, salsa, taco seasoning and garlic powder until well blended. Add in the olives, chilies, cheese and scallions.
- Spread 1/2 cup cheese mixture on each tortilla. Roll up jelly roll style. Wrap in cling wrap. Refrigerate 2 hours (overnight is best).
- Slice in 3/41-in pieces. Secure with toothpick. Serve with additional salsa.
- Pinwheels may be prepared ahead of time and frozen. Thaw in refrigerator.