Mike's Green Chile Pinwheels
Just throw everything in a bowl, mix well, spread on a flour tortilla, roll up snugly, refrigerate, slice up, serve and prepared to be worshiped! These are SO easy it's almost embarrassing!
Mike's Green Chile Pinwheels
Just throw everything in a bowl, mix well, spread on a flour tortilla, roll up snugly, refrigerate, slice up, serve and prepared to be worshiped! These are SO easy it's almost embarrassing!
Open in Cookpad AppSteps
- 1
Warm Philadelphia Cream Cheese just enough to blend it with ease.
- 2
Chop your fresh vegetables and gather your other items needed.
- 3
Completely drain your roasted green chilies and black olives. Squeeze green chilies in cheese cloth or thick, quality paper towels to ensure there are no fluids remaining.
- 4
Mix everything in the Pinwheel Mixture section well.
- 5
Gather your large flour tortillas and place each on a sheet of cling wrap.
- 6
Smear your cream cheese mixture on your tortillas [as thick or as thin as you'd like] leaving bare areas at the sides as pictured below. If you spread your mixture thinner - you should get 4 large tortillas filled. And at 1" cuts, you should get about 30 Green Chilie Pinwheels.
- 7
Roll your filled tortilla up snugly and wrap in cling wrap tightly. Try to mold your tortilla into a round shape but try not to squeeze your mixture out of any end. You'll be trimming those ends off anyway.
- 8
Place rolls in the fridge for 2.5 hours minimum. Longer if possible.
- 9
Once fully chilled, trim the ends off and discard. Roll once more for roundness or, square-ness if you'd like. Using a sharp knife or even dental floss, cut your wheels into 1" thicknesses. Enjoy!
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