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8 oz. sour cream 8 oz. cream cheese 4 oz. can diced green chiles, well drained 4 oz. can chopped black olives, well drained 1 c. cheddar cheese, shredded 1/2 c. green onion, chopped garlic powder to taste Seasoned Salt to taste 5 10-oz. flour tortillas salsa To make filling, mix first 8 ingredients thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap. Refrigerate for several hours. Unwrap. Cut in slices 1/2" - 3/4" thick. Discard ends. Lay pinwheels on glass serving plate. Leave space in center of plate for small bowl of salsa, if desired. Yields about 50 pinwheels. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |