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Mexican Tortilla Pinwheels

Whether I’m hosting friends, putting together a quick snack for family, or need an easy make-ahead appetizer, these pinwheels never let me down. Rolled up tight with bold Mexican-inspired flavors and sliced into perfect little spirals, they look impressive with very little effort.
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Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 1 8–16 oz container sour cream
  • 1 8 oz package cream cheese, softened to room temperature
  • 1 can diced green chilies drained
  • 1 can black olives drained and finely chopped
  • 1 cup shredded cheddar cheese
  • Garlic powder to taste (about ⅛ teaspoon)
  • ¼ teaspoon seasoned salt
  • 8 –10-inch flour tortillas

Method
 

  1. In a medium mixing bowl, add the sour cream and softened cream cheese. Beat with an electric mixer until smooth and creamy with no lumps.
  2. Using a rubber spatula, gently fold in the green chilies, chopped black olives, shredded cheddar cheese, garlic powder, and seasoned salt. Mix until all ingredients are evenly combined.
  3. Lay the flour tortillas flat on a clean surface. Using an offset spatula or the back of a spoon, spread an even layer of the filling over each tortilla, covering it edge to edge.
  4. Starting from one end, roll each tortilla up tightly into a log.
  5. Wrap each rolled tortilla individually in plastic wrap to help it hold its shape.
  6. Refrigerate for at least 2 hours, or up to overnight, to allow the filling to firm up.
  7. Once chilled, remove the plastic wrap and slice each roll into 1-inch pinwheels.
  8. Arrange on a serving platter and serve with salsa in individual ramekins, if desired.
  9. Enjoy!