"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Fiesta Pinwheels Recipe

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This recipe for Fiesta Pinwheels, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Catherine Duell
Added: Friday, August 25, 2006


1 pkg. (8 oz.) cream cheese, softened
1/2 c. sour cream
1/4 c. Pecante Sauce
2 tbsp. taco seasoning
1 can (4 1/2 oz.) chopped black olives, drained
1 can (4 oz.) chopped green chiles
1/2 c. thinly sliced green onions
8 flour tortillas (10" size)

In a small mixing bowl, beat cream cheese, sour cream, picante sauce and taco seasoning, until smooth.
Stir in olives, chilies, cheese and onions.
Spread about 1/2 c. of mixture on each tortilla.
Roll up jelly-roll style; wrap each tortilla in plastic wrap.
Refrigerate for at least 2 hrs. or overnight.
Slice into 1/2 or 3/4 " slices.
Serve with salsa

Personal Notes:
Personal Notes:
You can prepare these ahead and freeze - thaw in refrigerator before serving.




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