Tortilla Pinwheels

One of my former bosses at work (hi Cherisse!) used to make tortilla pinwheels for every work food day.

And I would devour them every work food day.  I’d also ask her every time…..how do you make these?

But I never followed through.  Until I saw these on Julie’s blog!  It was a blast from the past.

I IMMEDIATELY made them the next day for a family lunch.  I brought them to my parents and put them in the refrigerator.  My brother eye-spyed them and asked, “Are these okay to eat NOW or do we have to wait?”

I said, “Sure, go for it!”  And brought them out for my brothers, nephews, and sister-in-law to munch on.

Cut to about 15 minutes later, I came back into the dining room and there were only THREE lonely pinwheels left.

I freaked out!  “You guys ate them all and our aunts and uncles aren’t even here yet!!!  You have to eat these 3 pinwheels right now before they get here, so they don’t know about it!  I can’t leave 3 pinwheels on the plate, that’s weird!”

They happily obliged and said that I should be happy that they loved them so much.  And um….make a double batch next time.

Tortilla Pinwheels

Recipe adapted from Julie’s Eats and Treats

Ingredients:

8 ounces light sour cream
8 ounce package reduced-fat cream cheese, softened
4 ounces can diced green chilies, drained (I added several more ounces.)
1 cup shredded cheddar cheese
1/2 cup chopped green onions
garlic powder, to taste
seasoned salt, to taste
5 10″ flour tortillas

Instructions:

In a bowl, combine all the ingredients except for the tortillas.  Mix well.

Divide your mixed filling onto your tortilla.  Spread evenly.  Roll up tortillas.

Roll each tortilla in plastic wrap to secure the shape.  Place prepared tortillas into the refrigerator overnight.

In the morning (or several hours later), remove tortillas from plastic wrap.  Cut into slices and serve.

Yields about 30-50 slices depending on the thickness of the slices.  Just make a double batch; you won’t regret it!