Jan's StoryThese are great to take to a party because they're pretty and yummy! The chicken makes them a little more filling than the ones made with just cream cheese.
You can make them a day or two ahead and take them unsliced if you like, finishing them up in your host's kitchen. Or you can slice them just before you leave and arrange them on a pretty plate, cover them with plastic wrap and arrive with an appetizer ready to put on the table. They can be out quite awhile without refrigeration and still taste great.
1 8 oz. pkg
cream cheese, room temp.
1 12 oz. can(s)
1 4 oz. can(s)
diced green chilies, well-drained
1 4 oz. can(s)
black olives, well-drained, chopped
1 4 oz. jar(s)
pimientos, well-drained (optional)
2 or 3
green onions, chopped, including tops (optional)
garlic salt (or regular) and pepper, to taste
5 or 6
10" flour tortillas, room temp. (thicker tortillas resist sogginess better)
cheddar cheese, shredded (or whatever cheese you prefer)
1Blend first four ingredients and half the pimientos together. Use a food processor to really make it easy, but don’t over-process. Just pulse as you add each ingredient. Add the rest of the pimientos and the green onion and pulse a couple of times, but you want them to show—for some color—so don’t overdo it. Season with garlic salt and/or salt and pepper.
*The pimientos give the mixture a distinctive, slightly spicy flavor, so you might want to use less or substitute something else, like chopped tomatoes or red bell pepper, for color.
2Lay out a piece of Saran Wrap on a flat surface and put one tortilla in the middle. Put a scoop of the chicken mixture in the middle of the tortilla and spread it out pretty thinly, staying at least ½-inch away from the edge and 1-inch away from the edge farthest from you. Sprinkle lightly with shredded cheese. Roll the tortilla away from you, beginning by tucking the first edge in pretty small but then just roll firmly, not squeezing or getting it too tight. Avoid oozing. (Assume that your first tortilla will be for you and your helper to eat! ;-) By the second try, you’ll have the hang of it!) Roll the tortilla into the piece of Saran Wrap and twist the ends of the wrap to keep it from drying out. When you’ve used all the filling, you and your helper get to lick the bowl! Then put your tortilla rolls in the refrigerator for AT LEAST two hours to get firm. (You can make these a day or two before and slice them right before the party.)
3When you’re ready to serve, slice the tortilla rolls into bite-sized pinwheels, about 1” wide. Use a really sharp knife so you don’t flatten the pinwheels. A serrated knife, like a bread knife, works best. The ends of the rolls will be ugly, so discard those. (Yeah, right! ;-), you know where to throw them, right?) arrange the pinwheels on a plate with a little fresh parsley or lettuce leaves before serving.
Makes about 50 1” pinwheels.
This recipe is really adaptable. Use ingredients you like or that you have on hand. Leave out the chicken and just use the cream cheese—really good! Or use ham instead of the chicken, or lay thin-sliced luncheon meat on top of the cream cheese. It’s hard to mess them up.