Tortilla Pinwheels
Makes: A whole lotta little appetizers, varying based on filling
1 C sour cream
8 oz cream cheese, softened
Small jar/can (about 1/4-1/3 C) chopped green chilis
1 C grated cheddar
1 tsp garlic Salt (optional)
1 Tbsp paprika or chili powder (optional)
3/4 C sliced green onions (optional)
1/2 C chopped black or green olives (optional)
1-2 Tbsp minced jalapeno (red or green, pickled or fresh) (optional)
8 10-inch flour tortillas (may use flavored or plain)
Combine all ingredients except tortillas. Yes, there are a lot of optional ingredients here, but you can make these based on the flavor you want...you could even try additional ingredients like making veggie rolls with shaved garrots and finely chopped raw brocolli. Have fun with the filling!
Spread a small amount of filling across 2/3 of the tortilla, and then start rolling from the filled end towards the non-filled end. You'll probably find that the filling starts to squish out a little bit - so leaving that last 1/3 without filling helps use up what squishes out. Once you've rolled your tortillas, tightly wrap each individual tortilla with plastic wrap and then chill for a couple hours before slicing and serving. Depending on your fillings, these can sometimes be moist, but they're still good!
Note: As an extra touch, after spreading the filling on the tortilla, lay strips of roasted red peppers or jalapenos in a narrow row across the the filling, closest to the end where you're going to start rolling (this seems to hold them in better!). Make sure you buy peeled peppers if buying the roasted red ones. Jalapeno skins don't seem as tough as sweet peppers, and it's a lot of work to peel them yourself! Try to drain the peppers really well to avoid too much moisture coming out of the rolled pinwheels.
Contributor: Jeph