Ingredients
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1 (8 ounce) package cream cheese
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1/2 cup sour cream
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1/4 cup salsa, drained for easier handling
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2 tablespoons taco seasoning
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1/4 teaspoon garlic powder
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1 (4 1/2 ounce) can green chilies, drained, chopped
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1 (4 1/2 ounce) can black olives, drained, chopped
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1 cup cheddar cheese, finely grated
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8 burrito-size flour tortillas
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1/2 cup green onion, thinly sliced
Instructions
- 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.