Prep 30 mins
Cook 0 mins
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.
- 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
- 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.
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.
I took a platter to a Mexican Fiesta themed b-day party and they were all gone by the time I went home. Definitely cut them with a serrated knife. I personally was not overly impressed with the flavor, thought they were just ok. I would make again as a quick and affordable appetizer for a party. I made the following changes; omitted sour cream, added more salsa, used cheddar jalapeno tortilla wraps (6 pk.) 2-8 oz. tubs of cream cheese, (1) chive & onion & (1) jalapeno & cheddar. Added 1 can (drained) tomatoes and green chilies, mixed with hand mixer, then thinly spread onto tortillas, placed sliced black olives, sliced scallion, slices of deli ham & turkey, also added mashed black beans to a couple. Rolled them up and refrigerated for 2 hours minimum.
These were yummy! I used all low fat ingredients and multi-grain tortillas. I mixed everything in my food processor and think next time I will just hand mix them in a bowl as it made them not as pretty. Oh well - they still tasted great - thanks for sharing!