Fiesta Pinwheels
Whenever I serve this make-ahead pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her pinwheels home for the holidays. —Diane Martin, Brown Deer, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1/2 cup sour cream
- salsa
- dash garlic powder
- 1 package (8 ounces) cream cheese softened
- 1/4 cup picante sauce
- 2 tablespoons taco seasoning
- 1 cup finely shredded cheddar cheese
- 1 can (4 ounces) chopped green chilies
- 1/2 cup thinly sliced green onions
- 1 can (4-1/2 ounces) chopped ripe olives, drained
- 8 flour tortillas (10 inches)
- Carbohydrate 4.12618425062121 g
- Cholesterol 6.7275000056871 mg
- Fat 2.09992400174988 g
- Fiber 1.36425245914459 g
- Protein 0.80264500042872 g
- Saturated Fat 1.2938156260893 g
- Serving Size 1 1 dozen. (60g)
- Sodium 332.557450005979 mg
- Sugar 2.76193179147661 g
- Trans Fat 0.111871750090119 g
- Calories 37 calories
In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla., Roll up jelly-roll style; wrap in plastic. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
