Roxy
Starter
Appetizer Tortilla Pinwheels:
1 cup (8 –oz.s) sour cream
1 pkg.-(8-oz.s) Cream Cheese, softened
1 can (4-1/4-oz.s) chopped ripe olives
1 can (4-oz.s) chopped green chilies, well drained
1 cup (4-oz.s) shredded Cheddar Cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned Salt to taste
5 flour tortillas (10- in.)
Fresh parsley for garnish
Salsa
In a small mixing, combine the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired.
1 cup (8 –oz.s) sour cream
1 pkg.-(8-oz.s) Cream Cheese, softened
1 can (4-1/4-oz.s) chopped ripe olives
1 can (4-oz.s) chopped green chilies, well drained
1 cup (4-oz.s) shredded Cheddar Cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned Salt to taste
5 flour tortillas (10- in.)
Fresh parsley for garnish
Salsa
In a small mixing, combine the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired.