Creamy, cheesy Mexican pinwheels are easy to roll, super fun to slice and disappear fast at any fiesta. Bonus: They're super make-ahead friendly.
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 chiles
1 cup finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 inches), warmed
Salsa
Instructions
1Make the filling
2In a small bowl, beat the cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Editor's Tip: A hand mixer makes this process extra smooth, but a sturdy spoon and some elbow grease will also work. Stir in the olives, chiles, cheese and green onion.
3Spread, roll and chill
4Spread about 1/2 cup on each tortilla. Editor's Tip: Warming the tortillas first prevents cracking before rolling. Roll up jelly-roll style. Cover the rolls and refrigerate for two hours or overnight.
