Tortilla Pinwheels
Ingredients
Filling:
8 ozs. dairy sour cream
1 (8 oz.) pkg cream cheese, softened
1 (4 oz) can diced green chilies, well drained
1 (4 oz) can chopped black olives, well drained
1 cup grated cheddar cheese
1/2 cup chopped green onion
Garlic powder to taste
Seasoned salt to taste
5 (10 inch) flour tortillas
Fresh parsley for garnish
Salsa
Directions
Mix all the filling ingredients together thoroughly.
Divide the filling and spread evenly over the tortillas;
roll up tortillas. Cover tightly with plastic wrap, twisting
ends; refrigerate for several hours. Unwrap; cut in slices
1/2 inch to 3/4 inch thick. Discard ends. Lay pinwheels
flat on glass serving plate; garnish with parsley. Leave
space in center of plate for small bowl of salsa, if desired.
Yield: About 50 pinwheels.