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
- 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.
- Spread about ⅓ cup onto each tortilla (add more if you think it needs) and roll up.
- Cover with plastic wrap and chill for 1 hour.
- Slice into 1 to 1½-inch pieces and chill, covered, until ready to serve.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/southwest-pinwheels/
3.4.3174