Recipe
Appetizer
Taco Tortilla Pinwheels
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8 oz) pkg cream cheese, softened | ||
| 1 c. sour cream | ||
| 1 (4 oz) can diced green chilies, well drained | ||
| 1 (2.25 oz) can chopped black olives, well drained | ||
| 1 c. grated cheddar cheese | ||
| ½ envelope(s) taco seasoning | ||
| 1 to 2 tbsp chopped green onion | ||
| 1 packet(s) tortillas | ||
| 1 jar(s) taco sauce |
Directions
- Mix cream cheese, sour cream, green chilies, black olives, cheese, dry taco seasoning and onions together.
- Spread over 5 to 10 tortillas (or 1 small package).
- Roll each tortilla up. Wrap in plastic wrap and twist the ends shut. Refrigerate for several hours.
- Slice into half-inch or 3/4-inch pieces. Serve with taco sauce for dipping.