Fiesta Pinwheels Recipe
Whenever I serve these make-ahead appetizers, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be bringing her recipe home for the holidays. —Diane Martin, Brown Deer, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup sour cream
- salsa
- dash garlic powder
- 1/4 cup picante sauce
- 2 tablespoons taco seasoning
- 1 can (4 ounces) chopped green chilies
- 1 package (8 ounces) cream cheese softened
- 1/2 cup thinly sliced green onions
- 8 flour tortillas (10 inches)
- 1 can (4-1/2 ounces) chopped ripe olives drained
- 1 cup (4 ounces) finely shredded cheddar cheese
- Carbohydrate 1.0315460626553 g
- Cholesterol 1.68187500142177 mg
- Fat 0.524981000437469 g
- Fiber 0.341063114786148 g
- Protein 0.20066125010718 g
- Saturated Fat 0.323453906522324 g
- Serving Size 1 1 serving (15g)
- Sodium 83.1393625014947 mg
- Sugar 0.690482947869153 g
- Trans Fat 0.0279679375225297 g
- Calories 9 calories
Directions 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 wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa. Yield: about 5 dozen. Editor's Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator. Originally published as Fiesta Pinwheels in Country Woman Christmas Annual 1997, p22 Nutritional Facts 1 serving (3 each) equals 170 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 402 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
