Mexican pinwheels
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese (reg., lite, or fat-free) |
| 5 | 8-inch round flour tortillas | |
| 1 | Green onion, chopped | |
| 1½ | tablespoon | Green chilies, chopped |
| 1 | tablespoon | Pimento (heaping), chopped |
| 4 | ounces | Chopped black olives, drain |
Directions
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 ¾ -inch slices.
NOTES : This is Lynn Tompkins' recipe.
Posted to MasterCook Digest V1 #349 Recipe by: Festival Fun, Copperfield Festival, Houston TX, 1995 From: Lou Parris <lbparris@...> Date: Mon, 23 Dec 1996 20:54:29 -0600
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