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Tortilla Pinwheels

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I know this appetizer isn’t very Easter-y, but it’s party food and the closest thing I have in my saved pictures of all the recipes I need to post so I hope that it might come in handy for a few of you.  If not, you can always save it for a later date!

Whenever I need to bring something to a party, I usually think of desserts first (I just can’t help it), brainstorming what sort of deliciousness I can create, and then I remember I should bring something real to eat as well, and I rely on a few basic recipes for this drudgery.  Crockpot Meatballs and Peppers in Cranberry Chili Sauce is my #1 go-to recipe, and these Tortilla Pinwheels are my #2 for non-dessert party food.  (Did you know party food is divided into just two food groups?  Well, it is in my world, anyway: desserts and non-desserts.  Guess which one ranks #1 with me? )

These are really tasty with a creamy, cheesy filling that is kicked up by the green chiles, onions, and olives.  I never bother, but since they have a southwestern flare, you can serve salsa alongside for dipping.  Enjoy!

Tortilla Pinwheels

Printable recipe
Printable recipe with picture

1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
5 flour tortillas (10 inches), room temperature
Optional: fresh parsley for garnish & salsa

In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends (into your mouth :D big grin). Garnish with parsley. Serve with salsa if desired. Yield: about 4 dozen.

Recipe source: slightly adapted from Taste of Home

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