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
The Cream Cheese Base
To mix together the cream cheese base, combine in a large bowl the cream cheese, sour cream, seasoned salt, and garlic powder and beat with a hand mixer on low until well combined (approximately 1-2 minutes).
The cream cheese base should be free of lumps prior to proceeding with the other ingredients.
Add the Mix-Ins
After mixing together everything for the cream cheese base, you can then add in all of the mix-ins; combine together in the same mixing bowl the shredded cheddar cheese, green chiles, black olives, green onions, and cilantro.
(Note: I prefer to drain some of the liquid from the green chiles to prevent the filling from becoming too watery; if desired, drain some of the liquid before adding to the cream cheese base.)
Combine all of the ingredients together until evenly mixed into the cream cheese base.
Preparation for the Tortillas & Rollout
Place the tortillas on a microwave safe plate, cover with damp paper towels, and microwave for approximately 30 seconds at high power to make the tortillas pliable (to help prevent them from cracking during the roll-up).
After microwaving the tortillas, place one-eighth of the cream cheese mixture in the centre of each tortilla, leaving a 1-inch border around the tortilla edge.
Then, evenly spread the cream cheese mixture across the centre of the tortilla prior to tightly rolling the tortilla, being careful that the mixture does not squeeze out on either side of the rolled-up tortilla.
Wrap each rolled-up tortilla individually in plastic wrap and refrigerate for at least 4 hours (refrigerating the wrapped rolled-up tortillas at least overnight will make slicing easier).
After removing the plastic wrap from each rolled-up tortilla, cut off the “messy” ends, and then slice the rolled-up tortillas into 1-inch pieces using a sharp knife (each rolled-up tortilla should yield approximately 8-10 slices).
Serve with salsa and/or additional chopped cilantro (if desired).
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.
