AuthorFatimaDifficultyBeginnerIn a bowl, beat together cream cheese, cheddar cheese, and sour cream until blended.
Stir in olives, green chiles, green onions, garlic powder, and seasoned salt.
Spread the mixture evenly over the tortillas, then roll them up tightly.
Wrap each rolled tortilla in plastic wrap, twisting the ends to seal. Refrigerate for several hours.
Before serving, unwrap and slice the tortillas into 1/2- to 3/4-inch slices using a serrated knife. Serve with salsa if desired.
Tips:
- Make these pinwheels a day ahead to save time. They can be stored for up to 24 hours.
- To prevent sogginess, measure the sour cream accurately and don't drain the chiles. The liquid adds creaminess to the filling.
- Store leftovers in an airtight container and consume within a day or two for the best taste and texture.
Enjoy these Appetizer Tortilla Pinwheels as a delightful start to your next party or gathering!
Ingredients
Directions
In a bowl, beat together cream cheese, cheddar cheese, and sour cream until blended.
Stir in olives, green chiles, green onions, garlic powder, and seasoned salt.
Spread the mixture evenly over the tortillas, then roll them up tightly.
Wrap each rolled tortilla in plastic wrap, twisting the ends to seal. Refrigerate for several hours.
Before serving, unwrap and slice the tortillas into 1/2- to 3/4-inch slices using a serrated knife. Serve with salsa if desired.