Tortilla Pinwheels
  • 8 ounces sour cream
  • One 8-ounce package cream cheese
  • 1 can diced green chilies (drained)
  • 1 can black olives (drained and chopped)
  • 1 cup grated cheddar cheese
  • ½ cup chopped green onion
  • Garlic powder to taste
  • Seasoned salt to taste
  • Five 10" tortillas
  • Golden Valley Salsa: Three Bean, Black Bean or Fruit


    • Mix first eight ingredients (excluding salsa) together.
    Spread the filling evenly over flat tortillas.
    Roll up and cover with plastic wrap ensuring ends are sealed.
    Refrigerate for several hours.
    Unwrap before serving and cut into ½" slices.
    Lay pinwheels flat on serving tray.
    Serve with salsa.



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