Starters Fiesta Pinwheels 8 oz. Package cream cheese, softened ½ cup sour cream ¼ cup picante sauce 2 Tbsp. taco seasoning mix dash garlic powder 4.5 oz. Can chopped olives (optional – as in I leave it out because we don’t like olives) 4 oz. Can chopped green chillies 1 cup finely shredded cheddar cheese ½ cup thinly sliced green onions 8 (10 inch) flour tortillas
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Salsa In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chillies, cheese and onions. Spread about ½ cup on each tortilla. Roll up jelly-roll style, wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1 inch pieces. Serve with salsa. Beverly Pottinger
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