mexican pinwheels

Name: Mexican Pinwheels
Prep time: 10 min
Yield: 50
Cuisine: Mexican
Ingredients: 8 ounce(s) cream cheese, softened; 8 ounce(s) sour cream; 1 1/2 cup(s) cheddar cheese, shredded; 1 cup(s) chopped black olives; 1-7 oz. can(s) green chilies, drained; 1/4 cup(s) chopped jalapeno spread **; 2 tablespoon(s) chopped pimento; 2 tablespoon(s) chopped green onions; 3/4 teaspoon(s) garlic powder; 6 - large burrito sized tortillas; - ** note - you can use more chilies instead of jalapenos to adjust the heat

14 Pinches

RC :)

Reading, PA

Updated on Jun 24, 2015

A potluck favorite.

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prep time 10 Min

cook time

method Refrigerate/Freeze

yield 50 - 60 pinwheels

Ingredients

8 ounces cream cheese, softened
8 ounces sour cream
1 1/2 cups cheddar cheese, shredded
1 cup chopped black olives
1-7 oz. can green chilies, drained
1/4 cup chopped jalapeno spread **
2 tablespoons chopped pimento
2 tablespoons chopped green onions
3/4 teaspoon garlic powder
6 - large burrito sized tortillas
- ** note - you can use more chilies instead of jalapenos to adjust the heat

How To Make mexican pinwheels

Step 1

Mix all ingredients, except tortillas, until well-blended.

Step 2

Spread mixture on flour tortillas and roll tightly.
Step 3

Chill several hours or overnight.
Step 4

Slice each roll into half-inch slices. Serve with salsa.
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