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.)
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.)
