Mexican Pinwheels Recipe - Cooking Index
Mexican Pinwheels Recipe - Cooking Index
| 8 oz | 227g | Cream cheese - (reg., lite, or fat-free) |
| 5 | Round flour tortillas | |
| 1 | Green onion - chopped | |
| 1 1/2 tablespoons | 22ml | Green chilies - chopped |
| 1 tablespoon | 15ml | Pimento - (heaping), chopped |
| 4 oz | 113g | Chopped black olives - drain |
Soften cream cheese in a bowl for 15 minutes, then spread on the tortillas.
Arrange the remaining ingredients on top of the cream cheese.
Roll up tightly and wrap in plastic wrap.
Place in the refrigerator until ready to serve. Cut into 3/4 -inch slices.
Lynn Tompkins' recipe
Source:
Festival Fun, Copperfield Festival, Houston TX, 1995
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