Roxy15
All-Conference
Tortilla Pinwheels:
1 Cup-(8-oz.s) Sour Cream
1(8-oz.) Pkg. Cream Cheese, Softened
1-(4-1/2-oz.) Can Chopped Ripe Olives
1-(4-oz.) Can Chopped Green Chiles, 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.), Room Temperature
Fresh Parsley, For Garnish
Salsa
In a large bowl, beat 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.
1 Cup-(8-oz.s) Sour Cream
1(8-oz.) Pkg. Cream Cheese, Softened
1-(4-1/2-oz.) Can Chopped Ripe Olives
1-(4-oz.) Can Chopped Green Chiles, 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.), Room Temperature
Fresh Parsley, For Garnish
Salsa
In a large bowl, beat 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.