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5* Fiesta Pinwheels (20)




Source of Recipe


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5* Fiesta Pinwheels (20)

• Country Woman Christmas Annual 1997
• Reviews rate this recipe 5 Stars!
• Prep: 15 min. + chilling for 2 hrs. or overnite
• Yield: about 5 dozen. (3 ea. per serving)
•
Whenever I serve these make-ahead appetizers, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be bringing her recipe home for the holidays. —Diane Martin, Brown Deer, Wisconsin

Ingredients:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup picante sauce
• 2 tablespoons taco seasoning
• Dash garlic powder

• 1 can (4-1/2 ounces) chopped ripe olives, drained
• 1 can (4 ounces) chopped green chilies
• 1 cup (4 ounces) finely shredded cheddar cheese
• 1/2 cup thinly sliced green onions

• 8 flour tortillas (10 inches)
• Salsa

Directions:
1. In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla.

2. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.


Editor's Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.

1 serving (3 each) equals 170 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 402 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein.