Mexican Pinwheels - cooking recipe

Ingredients

2 c. (8 oz.) shredded Cheddar cheese
1/2 c. sour cream
1 (8 oz.) pkg. cream cheese, softened
1 (4.5 oz.) can chopped green chilies, drained
1 (2 1/4 oz.) can sliced ripe olives, drained
2/3 c. chopped green onions
1 clove garlic, pressed
1/4 tsp. seasoned salt
8 (8-inch) flour tortillas
commer salsa

Preparation

Combine the first 8 ingredients.
Spread 1/2 cup mixture over each tortilla; roll tortillas jelly roll fashion.
Wrap each separately in plastic wrap.
Refrigerate up to 8 hours.
Cut each roll into 12 slices.
Secure pinwheels with wooden picks.
Serve with salsa.
Yield:
8 dozen.