Tortilla cream cheese pinwheels with peppers, olives and onions
|8 ozs.||Cream Cheese|
|1 2-oz. jar||Pimientos, diced, optional|
|1 4-oz. can||Green Chiles, diced|
|1 4.25-oz. can||Black Olives, chopped|
|8 ozs.||Flour Tortillas, six of 8" diameter|
|1 cup||Picante Sauce, optional|
Set Cream Cheese out in a medium bowl to soften at room temperature.
Thinly slice the Green Onions and add to the bowl. Drain the Pimientos, Green Chiles and Black Olives and add to the bowl. Mix to blend well to a spreadable consistency.
Spread a thin layer of the cream cheese mixture on one side of each of the Flour Tortillas. Roll each tortilla up tight like a cigar with the cream cheese mixture on the inside. Place seam side down in a sealable container and refrigerate, preferably over night.
Just before serving, slice the cigar shaped tortilla rolls into 1/2 to 3/4" slices. Arrange on a serving plate alone or optionally around a small bowl of picante sauce for dipping.
I usually discard (which means eat) the one inch on each end of the rolled up tortillas when I slice them since they tend to be hollow, lacking cream cheese filling in the centers.
Source: Karl Jung, an AT&T Field Support colleague.
Yield: 60 pieces
Nutrition Facts per Serving:
9g Fat (53.4% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1 1/2 Fat.
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