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)
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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.
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