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Bite- sized pinwheels
full of cream cheese and other savory flavors...
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8 oz |
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cream
cheese, softened |
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8 oz |
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sour cream |
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5 whole |
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green
onions, chopped (green and white parts) |
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4 oz |
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can chopped
green chilies, drained |
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½ cup |
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shredded
sharp Cheddar cheese (about 2 ounces) |
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2 Tbs |
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chopped
black olives |
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12 large |
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flour
tortillas |
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8 oz |
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jar picante
sauce or salsa |
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1 |
In a food processor,
combine cream cheese, sour cream, green onions, chilies,
cheddar cheese and olives; process until smooth. Spread
mixture on tortillas. Roll up each tortilla tightly. |
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2 |
Wrap tortillas
individually in damp paper towels. Place in airtight
plastic bag; refrigerate until ready to serve. |
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3 |
When ready to serve,
removed tortillas from plastic bags and paper toweling.
Slice each rolled tortilla crosswise into 1-inch pieces
(pinwheels). Place a toothpick in each pinwheel, and
serve with a bowl of picante sauce or salsa on the side
for dipping. |
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Yield: About 5 dozen
pieces |
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