image (c) recipezaar.com, courtesty of Pvt Amy's Mom
What: Tortilla Pinwheels
Rating: 7
Non-Quantifiable Rating: Swirls of yummy.
Given the plethora of holiday parties, I thought it was high time to post a good crowd-pleasing appetizer. These are very yummy and go over very well. They don't take long either, although it's best to make them at least a few hours in advance so they have time to set and chill.
The only reason that they didn't get a higher rating is because it's a little tricky to get them picture-perfect. You need to roll them very tightly and cut them evenly. Those little frilly toothpicks might come in handy here (you KNEW you would find a use for them eventually, didn't you? Every frilly toothpick has its day!)
TORTILLA PINWHEELS (adapted from recipezaar.com)
(serves 10)
INGREDIENTS
1 (8 ounce) carton sour cream
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can canned diced green chiles, well drained
1 (4 ounce) can chopped black olives, well drained
1 cup grated cheddar cheese
1/2 cup chopped green onion
1/2 teaspoon garlic powder, to taste
5 10-inch flour tortillas
***NOTE: I also like using taco seasoning instead of the green onion and garlic powder - do this if you prefer a spicier flavor.
DIRECTIONS
1) Mix all of the filling ingredients (everything but the tortillas) together thoroughly.
2) Divide the filling and spread evenly over the tortillas.
3) Roll up the tortillas.
4) Tightly wrap individually in plastic wrap, twisting the ends.
5) Refrigerate for several hours.
6) I made them the day ahead and refrigerate overnight but apparently they will be fine within a couple of hours.
7) Unwrap and cut in slices, approx 1/2" thick.
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