Southwest Pinwheels
Prep time: 20 mins
Total time: 20 mins
  • 8 flour tortillas
  • 8 oz cream cheese
  • ⅓ cup sour cream
  • ⅓ cup medium picante sauce
  • 2 tsp cumin
  • 2 tsp chili powder
  • ¼ tsp garlic powder
  • ¼ cup chopped Mezzetta artisan blend olives, pitted and sliced
  • ¼ cup freshly chopped chives
  • ½ cup shredded Mexican blend cheese
  1. Stir the cream cheese, sour cream, picante sauce, cumin, chili powder, garlic powder, olives, chives and cheese in a mixing bowl with a wooden spoon until evenly blended.
  2. Spread about ⅓ cup onto each tortilla (add more if you think it needs) and roll up.
  3. Cover with plastic wrap and chill for 1 hour.
  4. Slice into 1 to 1½-inch pieces and chill, covered, until ready to serve.
Recipe by My San Francisco Kitchen at