Ingredients (~18 servings)
- 12 oz cream cheese, softened
- 12 oz sour cream
- 1/2 tsp seasoned salt
- 1/2 tsp garlic powder
- 2 1/4 cups shredded cheddar cheese
- 1 (4 oz) can green chiles
- 1 (4 oz) can sliced black olives, drained
- 3/4 cup sliced green onions
- 1 1/2 Tbsp chopped fresh cilantro (optional)
- 8 (10-inch) flour tortillas
- Salsa for serving
Mix the Cream Cheese Base
Place the cream cheese, sour cream, seasoned salt, and garlic powder in a large bowl.
Use a hand mixer to beat until smooth – this takes about 1-2 minutes.
The mixture should be completely lump-free before you add the other ingredients.
Add the Mix-Ins
Stir in the shredded cheddar cheese, green chiles, black olives, green onions, and cilantro.
I like to drain some of the liquid from the green chiles first so the filling doesn’t get watery.
Mix everything until evenly distributed throughout the cream cheese base.
Prep the Tortillas and Roll
Place the tortillas on a microwave-safe plate and cover with a damp paper towel.
Microwave on high for ~30 seconds to make them more pliable – this prevents cracking when you roll.
Divide the cream cheese mixture evenly between the 8 tortillas, leaving about a 1-inch border around the edges.
Spread it out evenly, then roll each tortilla up as tightly as possible without the filling squeezing out.
Chill and Slice
Wrap each roll individually in plastic wrap and refrigerate for at least 4 hours or overnight.
The longer chill time makes them much easier to slice cleanly.
When ready to serve, cut off and discard the messy ends from each roll.
Slice into 1-inch pieces using a sharp knife – you should get about 8-10 slices per roll.
Serve with salsa and extra chopped cilantro if you want.
Tortilla Pinwheels
Ingredients
~18 servings
- 12 oz cream cheese softened
- 12 oz sour cream
- 1/2 tsp seasoned salt
- 1/2 tsp garlic powder
- 2 1/4 cups shredded cheddar cheese
- 1 can green chiles 4 oz
- 1 can sliced black olives 4 oz, drained
- 3/4 cup sliced green onions
- 1 1/2 Tbsp chopped fresh cilantro optional
- 8 flour tortillas 10-inch
- Salsa for serving
Instructions
- Beat cream cheese, sour cream, seasoned salt, and garlic powder until smooth.
- Stir in cheddar cheese, green chiles, black olives, green onions, and cilantro.
- Microwave tortillas with damp paper towel for 30 seconds to soften.
- Spread filling evenly on tortillas, leaving 1-inch border.
- Roll tortillas tightly and wrap individually in plastic wrap.
- Refrigerate for at least 4 hours.
- Remove plastic and slice off messy ends.
- Cut rolls into 1-inch pieces.
- Serve with salsa.
