Mexican Tortilla Pinwheels

With the best Mexican flavor, this recipe for Mexican Tortilla Pinwheels promises to fill your palate and your kitchen with spicy and strong flavors. You will surprise everyone with this recipe.

Prep Time: 20 minutes | Chilling Time: 2 hours (+ more as needed) | Total Time: 2 hours 20 minutes

Ingredients:

1 container Regular Sour Cream

1 container Cream Cheese (Room temp)

1 can Green Chilies (Drained and diced)

1 can Black Olives (Drained and chopped)

1 cup Cheddar Cheese (Shredded)

⅛ tsp Garlic Powder to taste

¼ tsp Seasoned Salt

8-10 inch Flour Tortillas

Directions:

Step 1. Add sour cream and cream cheese to a mixing bowl.

Step 2. Blend the two together with an electric mixer.

Step 3. With a rubber spatula stir in the chilies, chopped olives, cheese, and seasonings.

Step 4. Use an offset spatula to spread the mixture equally on each flour tortilla.

Step 5. Roll each up tightly.

Step 6. Wrap each individual roll in plastic wrap.

Step 7. Place in the refrigerator for at least 2 hours. (Or overnight if needed.)

Step 8. Cut each filled tortilla in 1 inch pieces.

Step 9. Serve with salsa filled individual ramekins.

Enjoy!

Mexican Tortilla Pinwheels

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

With thebest Mexican flavor, this recipe for MexicanTortilla Pinwheels promises to fill your palate and your kitchen with spicyand strong flavors. You will surprise everyone with this recipe.

5 from 1 vote

Review Recipe

Ingredients 

• 1 container Regular Sour Cream
• 1 container Cream Cheese, Room temp
• 1 can Green Chilies, Drained and diced
• 1 can Black Olives, Drained and chopped
• 1 cup Cheddar Cheese, Shredded
• ⅛ tsp Garlic Powder to taste
• ¼ tsp Seasoned Salt
• 8-10 inch Flour Tortillas

Follow Sweet Pea's Kitchen

Instructions

• Add sour cream and cream cheese to a mixing bowl.
• Blend the two together with an electric mixer.
• With a rubber spatula stir in the chilies, chopped olives, cheese, and seasonings.
• Use an offset spatula to spread the mixture equally on each flour tortilla.
• Roll each up tightly.
• Wrap each individual roll in plastic wrap.
• Place in the refrigerator for at least 2 hours. (Or overnight if needed.)
• Cut each filled tortilla in 1 inch pieces.
• Serve with salsa filled individual ramekins.
• Enjoy!