5 (10" flour tortillas)
Salsa for dipping
Fresh whole parsley for garnish
Filling:
8 oz sour cream
8 oz cream cheese, softened
1 (4 oz) can diced green chilies, drained
1 (4 oz) can chopped black olives, drained
1 c. grated cheddar cheese
1/2 c. chopped green onions
garlic powder to taste
seasoned salt to taste
Combine all filling ingredients
Mix thoroughly
Divide and spread on tortillas
roll up pinwheel style
Cover tightly with plastic wrap twisting ends
Refrigerate several hours.
When ready, unwrap and slice into 1/2 to 3/4 inch slices. Lay on serving dish, leaving space for salsa dish in the middle. Garnish with parsley sprigs.
NOTE: if you want a little more zip to your food, add a few dashes of Tabasco or hot sauce to the mixture.
