Wednesday, May 9, 2012

Taco Pinwheels

Since Cinco De Mayo fell on a Saturday this year, at work we decided to do a Cuatro De Mayo fiesta potluck. I brought taco pinwheels which, I'm not going to lie, are delicious! Even better, they're super easy to make (I LOVE easy recipes don't you?).


The ingredients you'll need are:
  • Soft tortilla shells (the bigger ones)
  • Shredded Cheese (your choice on what kind - I use mild cheddar)
  • 8oz cream cheese
  • 8oz sour cream
  • Small can of diced black olives
  • Small can of green chilies 
  • Red pepper
  • Yellow onion


First, you'll want to blend the cream cheese and sour cream together until it's a smooth consistency. Then, you'll add the entire cans of black olives and green chilies. Next, you'll need to chop up the red pepper and onion (Note: it's up to you how much you want to use, but I used 1/2 of the red pepper and 1/2 of the onion). Finally, you'll add in 1/2 - 1 cup of the shredded cheese. Mix all the ingredients together until well blended.

Now you'll need to spread the mixture onto your tortilla shells. Make sure you don't use too much - just enough to cover the entire shell. Then, you'll roll the tortilla shell up and place in a pan for refrigeration later. You should have enough spread for 8 tortilla shells. Cover the pan with saran wrap, and refrigerate for about 45 minutes to harden the shells and the mixture.


All that's left to do is cut the tortillas! Make sure you have a sharp knife, and be very gentle when cutting - if you cut too hard, the mixture will ooze out. I find it works best to do a sawing motion while applying light pressure until the knife breaks through the shell. Also, it's easier to just cut off and discard (or eat) the ends. And voila! Don't they look yummy?

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