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Appetizer Tortilla Pinwheels
8 ounces dairy sour cream
1 package (8 ounces) cream cheese, softened
1 can (4 ounces) diced green chilies, well drained
1 can (4 ounces) chopped black olives, well drained
1 cup grated cheddar cheese
1/2 cup chopped green onion
Garlic powder to taste
Seasoned salt to taste
5 (10-inch) flour tortillas
Fresh parsley for garnish
Salsa
Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours. Unwrap, cut in slices 1/2-in. to 3/4 in. thick (An electric knife works best.) Discard ends. Lay pinwheels flat on glass serving plate; garnish with parsley. Leave space in center of plate for small bowl of salsa if desired. Yield: About 50 pinwheels or about 16 servings.
Nutrition Facts: One serving: (3 each) Calories: 180 Fat: 11 g Saturated Fat: 7 g Cholesterol: 33 mg Sodium: 305 mg Carbohydrate: 12 g Fiber: 2 g Protein: 5 g
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt.
~Judith Olney
To ensure whipped cream stays whipped and fluffy longer, dissolve 1 teaspoon of unflavored gelatin in 1/4 cup hot milk and beat it into a cup of already whipped cream.
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