Snapguide

How to make authentic midwestern tortilla pinwheels

I bring the Midwest straight to your mouth with this delicious appetizer. Like all good things Midwestern, this recipe is 98% saturated fat and carbs and is 100% delicious, esp when served on a stick

71
STEPS
INGREDIENTS
Gather your supplies.

Gather your supplies.

Combine sour cream, cream cheese and taco seasoning.

Combine sour cream, cream cheese and taco seasoning.

Drain chiles well. Shake the strainer to get as much liquid out as possible.

Drain chiles well. Shake the strainer to get as much liquid out as possible.

Add chilies, olives and shredded cheese to mixture.

Add chilies, olives and shredded cheese to mixture.

Stir in green onion with a spoon as they are delicate.

Stir in green onion with a spoon as they are delicate.

Put 3/4 cup of the mixture on a tortilla.

Put 3/4 cup of the mixture on a tortilla.

Spread over 80% of tortilla, leaving far end uncovered.  When you roll it up you'll need some free space at the end for the excess mixture to roll on to.

Spread over 80% of tortilla, leaving far end uncovered. When you roll it up you'll need some free space at the end for the excess mixture to roll on to.

Refrigerate rolls for about an hour

Refrigerate rolls for about an hour

After the rolls have cooled down, slice into 1/2 inch pieces, discarding the ends.

After the rolls have cooled down, slice into 1/2 inch pieces, discarding the ends.

Serve with salsa!

Serve with salsa!

  • 8.0 Large flour tortillas
  • 1/2pt Sour cream
  • 8.0oz Cream cheese
  • 1.0c Shredded cheddar cheese
  • 1/2c Diced Green onion
  • 4.0oz Can diced green chiles
  • 4.0oz Can chopped black olives
  • 1.0Tbsp Taco seasoning