Tortilla Pinwheel Appetizers
slightly adapted from and old Taste of Home recipe
Note: These should be made several hours before they are served. While they can be made a day ahead, the tortillas get really soft on the second day.
1 8 ounce package cream cheese- softened
1 cup sour cream- I use low fat
1 4 ounce can chopped black olives
1 4 ounce can chopped green chilies
1/2 half a large red bell pepper, finely diced
1/2 cup diced green onions
1 1/2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
salt and pepper to taste
5 large tortillas, (10 inch, burrito size) plain or flavored - I used Missions Jalapeno Cheddar Wraps
In a large bowl, cream the softened cream cheese. I used a mixer for this. Mix in the sour cream, and then the remaining ingredients by hand, except the tortillas. Divide the cream cheese filling evenly among the 5 tortillas and spread over the tortillas. Roll up the tortillas as tightly as possible with out squeezing out the filling. Wrap in plastic wrap and leave in the fridge, until cold, at least a couple of hours.When ready to serve, cut off the ends of the tortilla wraps. The filling won't be in the very ends, so they aren't needed. Slice the Tortilla Pinwheels into slices with a sharp knife, and arrange on a serving platter. I cut into about 3/4 inch slices. Serve along side your favorite salsa if desired. For several years we have had appetizers for our Christmas Eve together, and Tortilla Pinwheels are usually there. Hope you enjoy!