Appetizer Tortilla Pinwheels

Diets

Vegetarian

Ingredients

Produce
- 1 Garlic powder
- 1 can Green chilies
- 1/2 cup Green onions

Condiments
- 1 can Ripe olives
- 1 Salsa

Baking & Spices
- 1 Seasoned salt

Bread & Baked Goods
- 5 Flour tortillas (10 inches

Dairy
- 1 cup Cheddar cheese
- 1 package Cream cheese
- 1 cup Sour cream

Time
Prepare: 20M
Total: 20M

Found on tasteofhome.com

Description

A friend gave me this recipe, and whenever I serve these pretty and delicious appetizers, people ask me for the recipe, too! Besides being attractive and tasty, the pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. —Pat Waymire, Yellow Springs, Ohio

Try the recipe for Fiesta Pinwheels from Taste of Home. Flavorful , not soggy and EVERYONE loves them. No need to drain the diced chilies. Make them just as recipe says. Just as good 2nd day for leftovers.

Tortillas corn and flour must be cooked first to remove the raw flour flavor. When cooked properly, they do not become soggy easily. Flour do not have to be cooked until crisp, just until they puff a little. Raw flour tortillas, although partially cooked by a company are still mostly raw.Flour or corn tortillas can be heated directly over a gas flame, let cool and use. Or, in the frying pan with butter (thats how I love them), or briefly heated in the oven or microwave.When making enchiladas, I heat my corn tortillas in a tortilla server in the microwave, 10 seconds each. So, if you put 6 tortillas in, set the time for 1 minute. They will come out nice and steamed for ready for use.

Have been making these for years only difference is I use a package of Hidden Valley ranch dressing mixed in with my cheese mix instead of the salt and garlic . Also chopped jalapeno peppers in place of green chillies . Do not forget to drain canned ingredients . If you make them you should have enough for more than five . I get eight at least and do not wrap them , i just put them in an air tight container over night and cut

I love these...I also do the cream cheese and sour cream but add sliced ham, swiss cheese, black olives, chives and garlic powder to taste

Made these yesterday and let them sit in fridge overnight to meld the flavors. So, today I sliced one and tried it...yuck! tortilla was soggy, and sour cream is overpowering. I tried baking a few, 350 oven, for 10 minutes. Definite improvement, but still soggy inside.

can these be frozen?

Very tasty. I dont think they are bland as someone described. I love a lot of flavor and found these perfect.

This is a favorite for all kinds of gatherings. I also recommend the Taste of Home recipe for Cranberry Feta Pinwheels. Tasty and festive.

I dont know what a reader did to these rollups, but I have never heard of a tortilla becoming soggy!! As to the sour cream - you use it to thin the cream cheese in order to spread it easily on the tortilla - not to mention the great flavor it adds. I cant begin to imagine what it must have been like after baking it - the sour cream would become liquid!

I have been making these for years...with the following variation: add 1 can of Hormel chicken spread (and I haven't used olives. Just cream cheese, chicken spread, green chiles, green onions and cheese ) I leave tortillas flat. Start with tortilla, spread mix, add a tortilla, spread mix, etc. for about four high then wrap in plastic wrap and chill. When ready to serve, slice into triangles. Easy to eat and different than traditional pinwheels. Good "go-to" appetizer.

Ingredients

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

Directions

Directions Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chilies, green onions and seasonings. Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours. Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa. Yield: about 4 dozen. Originally published as Appetizer Tortilla Pinwheels in Country Woman November/December 1988, p29 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

Prepare:
TotalTime:

tasteofhome.com

684 0 2017-05-20 07:05:15

Title:	Appetizer Tortilla Pinwheels
Descrition:	A friend gave me this recipe, and whenever I serve these pretty and delicious appetizers, people ask me for the recipe, too! Besides being attractive and tasty, the pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. —Pat Waymire, Yellow Springs, Ohio

Appetizer Tortilla Pinwheels