Monday, July 28, 2008

Mexican Pinwheels

3 – 8 oz. packages of cream cheese, softened
1 – 8oz carton of sour cream
½ teaspoon of garlic powder
1 – 4 oz can green chilies, chopped
1 – 4 oz can black olives, drained and chopped
½ cup chives chopped
Juice of 1 lime
¼ cup picante sauce
36 taco sized flour tortillas

In medium bowl, combine first 8 ingredients. Divide among the 36 tortilla shells and spread out evenly. Roll into logs and refrigerate overnight. To serve, slice logs into bit size pieces. These also freeze well. Serve with more picante sauce for dipping.

For spicer version add hot green chilies and hot picante sauce.

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