Friday, October 10, 2008


16 oz. sour cream
2 (8 oz.) packages of cream cheese, softened
2 (4 oz.) cans diced green chilies, well drained
2 c. grated Cheddar cheese
1 c. chopped green onion
8 oz. chopped black olives, well drained
Garlic powder, to taste
Seasoned salt, to taste
10 (10 inch) flour tortillas

Mix all ingredients, except tortillas, together thoroughly. Divide the filling and spread evenly over tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap and cut in slices 1/2 to 3/4 inch thick. Yield is about 100 pinwheels. Serve with salsa.

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