Tortilla Pinwheels

Tortilla Pinwheels

 Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 can (4 ounces) chopped green chiles, well-drained
• 1/2 cup chopped green onions
• 5 flour tortillas (10 inches)
• 1 can (4-1/4 ounces) chopped ripe olives
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• Garlic powder to taste
• Salsa, optional
• Seasoned salt to taste
• 1 cup sour cream
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Directions

• Beat cream cheese, cheese, and sour cream until blended. Stir in olives, green chiles, green onions, and seasonings.
• Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate for several hours.
• Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

Appetizer Tortilla Pinwheels Tips

Can you make pinwheels the day before?

Yes! Making the pinwheels up to 24 hours in advance is a great way to save time on party day. 

How do you keep tortilla roll-ups from getting soggy?

To keep tortilla roll-ups from getting soggy, be sure to measure the sour cream accurately. A heaping cup will result in a drippy filling and soggy tortilla. There's no need to drain the chiles, though. The small amount of liquid in a can of chopped green chiles adds to the creamy texture of the filling. And don’t skip the plastic wrap step—this is the best way to keep the roll-ups from getting soggy.