Mexican Pinwheels
8 ounces cream cheese, softened
2 cups shredded cheddar cheese
1 4 ounce can diced green chilies
1/4 cup diced red pepper
6 green onions, sliced
1 6 ounce can black olives, chopped
4-6 taco size flour tortillas
Chop, dice, and slice ingredients.
Drain the chilis thoroughly.
Combine Cream Cheese, Cheddar Cheese,
Chili’s, Green Onion, Red Pepper, and Black Olives.
Spread a generous half cup of the mixture on each tortilla.
Roll up and wrap tightly in plastic wrap.
Chill for one hour.
They can be made ahead and
kept in the refrigerator for up to two days.
Remove plastic wrap and slice each roll into 3/4 inch pieces.
Garnish with Cilantro, if desired.
Guests can serve themselves with a toothpick. Enjoy!
I had some requests for this recipe after
I posted about my Hubby’s Birthday Party.
Let me know if you make them!
Stay Safe and Well.
Take care,
~Natalie
1 comment:
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