Fiesta Pinwheels


1 (8 ounce) package cream cheese, softened

1/2 cup sour cream

1/4 cup picante sauce

2 tablespoons taco seasoning mix

1 dash garlic powder

1 (4.5 ounce) can chopped ripe olives, drained

1 (4 ounce) can chopped green chilies

1 cup finely shredded Cheddar cheese

1/2 cup thinly sliced green onions

8 (10 inch) flour tortillas



  1. In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces.  Serve with salsa.

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