SOUTH-OF-THE-BORDER PINWHEELS

[marti]

SOUTH-OF-THE-BORDER PINWHEELS

8 oz. sour cream

8 oz. cream cheese, softened

4 oz. diced green chilies, well drained

1 c. grated cheddar cheese

1/2 c. chopped green onion

4 oz. chopped black olives, well drained

Garlic powder to taste

Seasoned salt to taste

5 (10 inch) flour tortillas

Chopped, dried tomatoes, to taste (opt.)



Mix all ingredients, except tortillas, together thoroughly. Divide the filling and spread evenly over tortillas; roll up tortillas tightly. Fill ends of roll-ups with mixture, if needed.



COMPLETELY enclose in plastic baggie or plastic wrap; refrigerate for several hours. Remove from wrapping and cut in slices 1/2 to 3/4 inch thick.



Yield: about 50. Serve with salsa for dipping. (Children enjoy making these.)