Sunday, May 18, 2008

Fiesta Pinwheels

Fiesta Pinwheels
Source: Land O' Lakes


  • 1/2 cup sour cream
  • 1/2 (8-ounce) package cream cheese, softened
  • 1/4 cup chopped pitted ripe olives
  • 2 tablespoons sliced green onions
  • 4 ounces (1 cup) cheddar cheese, shredded
  • 1 (2-ounce) jar diced pimento, well-drained (I could not find pimentos, so I used roasted red pepper instead)
  • 1 tablespoon chopped mild green chiles, well-drained
  • 3 large (10-inch) spinach-flavored flour tortillas


  • Combine sour cream and cream cheese in small bowl. Beat on medium speed, scraping bowl often, until smooth.
  • Stir in all remaining ingredients except tortillas.
  • Place about 2/3 cup cream cheese mixture onto each tortilla. Spread mixture evenly to within 1/8 inch of edge. Roll each tortilla up tightly; wrap with plastic food wrap.
  • Refrigerate at least 4 hours or overnight. To serve, cut each tortilla into 1-inch pieces. Serve with salsa, if desired.

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