Mexican Pinwheels Recipe
Ingredients
| Tortillas | 5 Large | |
| Cream cheese | 8 Ounce | |
| Sour cream | 8 Ounce | |
| Sharp cheddar cheese | 1 Cup (16 tbs), grated | |
| Green chillies | 4 Ounce, diced | |
| Ripe olives | 4 Ounce, chopped | |
| Chopped green onions to taste (6 to 8) | ||
| Garlic powder to taste | ||
| Taco seasoning mix envelope | 1/2 | |
Directions
Mix together and spread over each tortilla.
Roll up tortillas.
Refrigerate overnight.
Cut width-wise into bite-size pieces.
Roll up tortillas.
Refrigerate overnight.
Cut width-wise into bite-size pieces.
Comments
Comments: 3 |
Add a Comment
Meg says :
The Mexican Pinwheels are delicious but I have lots of filling leftover. Can I freeze the leftover filling for the Mexican Pinwheels?
Posted on: 30 June 2011 - 7:23pm
Samina Tapia says :
It is not advisable to freeze the filling mixture as it contains sour cream, cream cheese and cheddar. Freezing mixture containing dairy products such as these can change both the texture and taste of the mixture as they separate and become watery when frozen and defrosted.
You can refrigerate the mixture for a few days and use it as a dip served with tortilla chips or as a topping for tacos or baked potatoes. You can also use it as a sandwich spread.
Or simply reduce the proportion of ingredients to half if you want to make a smaller quantity of pinwheels and not be left with additional filling.
Posted on: 4 July 2011 - 2:41am
Chef
