YIELD:

fiesta pinwheels
about 5 dozen.

Whenever I make these tasty pinwheels, they disappear fast. When a friend at the office shared them with me, I knew in one bite I’d be bringing her recipe home.

—DIANE MARTIN, BROWN DEER, WISCONSIN

Dash

1 package ( 8 ounces) cream cheese, softened

/2 cup sour cream

1/4 cup picante sauce

2 tablespoons taco
seasoning
garlic powder

1 can (4-1/2 ounces) chopped ripe olives, drained

1 can ( 4 ounces) chopped green chilies

1 cup ( 4 ounces) finely shredded cheddar cheese

Sal

1/2 cup thinly sliced green onions 8 flour tortillas ( 10 inches)

• In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla.

• Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

EDI TOR’S NOTE: Pinwheels may be prepared ahead and frozen.

Thaw in refrigerator.

NUTRITION FACTS: 3 pinwheels equals 170 calories, 9 g fat ( 5 g saturated fat), 22 mg cholesterol, 402 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein.

tip

Make big batches of these pinwheels (and the Lunch-Box “Handwiches” on p. 4) and freeze them in Ziploc® Brand Freezer Bags to pull out for school lunches when needed.