Friday, September 21, 2012

Mexican Pinwheels

1/2 cup cream cheese
1/4 sour cream
1/4 shredded mexican cheese
1/2 red pepper finely chopped
1/2 cup cooked and chilled fiesta/mexican corn
1/4 cup sliced black olives
1 tbsp taco season
1/2 cup shredded lettuce
4 soft flour tortillas

Mix well all ingredients except tortillas.  Spread the mixture on to the tortillas, the tightly roll.  Wrap in plastic wrap and refrigerate for 1 hour up to 24 hours.  Slice using a serrated knife then serve.   Also great to serve with fresh Pico de Gallo.  I attached my Pico de Gallo recipe on this page as well.

The filling is also great served as a dip

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