Mexican Pinwheels
Ingredients:
2 cups off shredded Cheddar cheese – Choose the sharpness level that you like best
1/2 cup sour cream
1 8-ounce package of cream cheese which has been allowed to soften
1 can of chopped green chilies, 4 1/2 ounces, drained
1 can of sliced black olives, 2 1/2 ounces
2 to 3 chopped green onions
1 clove of pressed or finely minced garlic
1/4 teaspoon of season salt
8 eight inch flour tortillas
Salsa (optional)
In a large bowl, add the shredded cheese, softened cream cheese, sour cream, green chilies, black olives, chopped green onions, minced garlic and season salt. Stir to thoroughly combine the ingredients.
Lay one of the flour tortillas on the table and place 1/2 cup of the cheese mixture in the middle of the tortilla. Spread it out and then roll the tortilla up similar to the way you would create a jellyroll.
Wrap each tortilla in plastic wrap making sure the ends are closed. Chill the tortilla rolls in the refrigerator for at least eight hours before serving.
Prior to serving, unwrap the rolls and cut each one into twelve slices. Place the slices on a serving platter with salsa, if desired.