Sunday, August 13, 2017

YUMMY Veggie Tortilla Pinwheels~

Tortilla pinwheels they’re easy to make and, you don’t have to use your oven to make them because isn't that the last thing we want to do in the summertime?  So let's not waste any time & let's get to the nummers!!!   I found this on a friend's blog you're gonna love this.
Two most important things to remember are to roll up the tortillas tightly and refrigerate at least several hours. They’re much easier to slice and they keep their shape better when you do these two things.
Makes about 4 dozen pinwheels
  • 1 (8-ounce) block of cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 1 cup (8 ounces) shredded cheddar cheese
  • 2/3 cup finely chopped green onions
  • 3/4 cup finely chopped red bell pepper
  • 1 (4-ounce) can chopped green chilies, drained
  • 1 (4.25-ounce) can chopped black olives
  • 1/2 Tablespoon dried parsley flakes
  • 1/2 to 1 teaspoon garlic powder, to taste
  • salt and pepper, to taste
  • 8 (8-inch) or 5 (10-inch) flour tortillas (flavored or plain)
In medium-size bowl, mix softened cream cheese, sour cream, and shredded cheddar cheese until well blended. Add in chopped green onions, red bell pepper, green chilies, and black olives, blending everything together. Stir in parsley flakes, garlic powder, and salt and pepper to taste.
Spread mixture in a thin layer over one side of each flour tortillas. Roll tortillas up tightly, then wrap in plastic wrap and refrigerate 2 to 3 hours or overnight.
(You’ll probably have some extra cream cheese mixture left over–you may be able to make another tortilla roll with it, or save it to use as a spread on some bread).
Remove from refrigerator, remove plastic wrap, and place each tortilla roll seam side down. Cut into slices about 1/2″ thick (a small serrated knife works best for slicing). Arrange on a large tray or platter and serve.   WAH LAH!!!!  ENJOY!


Gina @ Hott Books said...

I make these all of the time. They're so easy & people rave about them. The only thing I'll say is that you absolutely need to make them at least 2 days before and cut them only ~2 hours before. The flavor is better. Plus, I usually just use powdered ranch dressing instead of the garlic. About the same flavor though.

Nancy Chan said...

Looks great. I want to learn to make these. Thanks for sharing.

An Apel a Day said...

Those do look so good! It's been awhile, since I've had anything like it.

Valentina said...


mail4rosey said...

Thanks for the tips. They do sound good!

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Timmy Tomcat said...

So Yummy! Have a safe and Meowy Christmas Friends
Timmy and Family

Brian's Home Blog said...

Hooray it worked for me this time! Boy do those look totally yummy! Thanks for joining our Thankful Thursday Blog Hop!

Mike Golch said...

you post are dated from 2017 when are thwe new ones starting and where is you Picket fences vote for me at?

Cathy Kennedy said...


This is the first time your new blog has allowed me to access it using Firefox. I guess you're still trying to migrate your .com content to Blogspot. That always takes a lot of time unless you have someone who has the right equipment to move lots of data easily. If you do it yourself then it works best if you move a small block of data at at time. If you need me, I'm here ready to do what I can for you, girlfriend! ;)

Danielle S said...

I can now comment on the browser that I am using, Brave! I would always have to go to google to write comments.

Traveler In Me said...

Ah! That's simply and delicious. Thanks for the share!

Natasha said...

Sending you sweet love, Marie. <3 Hugs

Natasha said...

Gosh yummy treats, Marie. I have missed you so much. Where you be?

Join me on #WW sistah or just come say a hi.

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