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
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.
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