A friend gave me the recipe for this attractive and tasty appetizer. You can prepare the rolls in advance and slice into pinwheels just before serving.
—PAT WAYMIRE YELLOW SPRINGS, OH
PREP: 20 MIN. + CHILLING • MAKES: ABOUT 4 DOZEN
1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4 1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches), room temperature
Fresh parsley for garnish
Salsa
1. In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired.