WKYT - Chef Walter - Recipes

Appetizer Tortilla Pinwheels May 2, 2013


•1 cup (8 ounces) sour cream
•1 package (8 ounces) Philadelphia® Cream Cheese, softened
•1 can (4-1/4 ounces) chopped ripe olives
•1 can (4 ounces) chopped green chilies, well drained
•1 cup (4 ounces) shredded cheddar cheese
•1/2 cup chopped green onions
•Garlic powder to taste
•Seasoned salt to taste
•5 flour tortillas (10 inches), room temperature
•Fresh parsley for garnish


•In a large bowl, beat the first eight ingredients until blended.
Spread over the tortillas; roll up tightly. Wrap each with plastic
wrap, twisting ends; refrigerate for several hours.

•Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works
best.) Discard ends. Garnish with parsley. Serve with salsa if
desired. Yield: about 4 dozen.


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