Mix cream cheese, sour cream, olives, chilies, onions, Cheddar cheese, garlic powder and salt well. Spread mixture liberally on each tortilla. Roll up jelly roll fashion; wrap tightly in plastic wrap and refrigerate for 2 to 4 hours. After chilling, slice each roll into 1-inch slices. Arrange on serving platter. Garnish with parsley, if desired. Serve with favorite salsa.
Drain salmon.
Remove any bones that are prevalent.
In a small bowl, combine salmon, cheese, salsa, parsley and cilantro. Add cumin if desired.
Spread 2 tablespoons of mixture over tortilla.
Roll each tortilla up tightly; wrap individually with plastic wrap.
Refrigerate 2 or 3 hours.
Slice each tortilla into bite size pieces.
Makes pinwheel appetizers.
Spread each flour tortilla with one-third of the semisoft cheese.
Add a layer of the large basil leaves to cover cheese.
Divide sweet pepper strips over the basil leaves 1-2 inches apart.
Top with meat slices.
Spread 1 teaspoons mayonnaise over the meat on each tortilla.
Roll tortilla up tightly; wrap wach roll with plastic wrap.
Chill for at least 2 hours to blend flavors.
To serve: Cut each tortilla roll into 1-inch slices.
If desired: Skewer each of the cut tortilla rolls onto frilly toothpicks.
In medium mixing bowl, combine cream cheese, sour cream and mayonnaise.
Beat in dip mix.
Add green onion, bacon bits and spinach (broken up into small clumps).
Mix thoroughly.
Spread mixture onto tortillas, leaving a 1/2\" space around edge.
Roll up each tortilla tightly, and wrap each in plastic wrap.
Chill for several hours or overnight.
To serve, cut off ends and cut into 1/2\" slices.
Mix all.
Spread on soft tortillas; roll, cover and refrigerate a couple hours.
Cut into 1/2 to 3/4-inch slices (electric knife works great).
Serve with salsa.
Wash and dry fish.
Cut into strips 3-inches long and 1/2-inch wide.
Mix cheese, parsley flakes, lemon pepper and garlic powder. Coat one side of fish with cheese mixture and roll, coated side in, into a pinwheel; fasten with a toothpick.
Spread 1/3 cream cheese over each tortilla. Place 2 slices ham (side by side) across the bottom of each tortilla. Place gherkins lengthwise along the bottom of the tortilla (on top of the ham).
Roll up from the bottom, making a long roll. Wrap in plastic wrap and chill.
To serve, cut into 1 inch slices. I put a toothpick through each slice and put on a nice platter to serve.
Spread cream cheese onto tortilla shells.
Leave about 1-inch uncovered on ends.
Add grated cheese.
Sprinkle with peppers and chopped black olives.
Roll up very tight.
Refrigerate a few hours or overnight.
Slice down into pinwheel shape.
Dip in salsa.
Mix together all ingredients except the ham and tortillas. Spread the mixture on the tortilla, then lay the ham on the mixture. Roll the tortilla, then cut into pinwheels.
Mix together cream cheese and picante sauce.
Spread over tortilla shells that have been brought up to room temperature. Roll up.
Cover and refrigerate up to two hours.
Slice.
Serve with salsa.
Curried tortilla chips: Preheat oven to 350\
Mix cream cheese in a mixing bowl until creamy.
Stir in salsa, chilies and onion; mix well.
Refrigerate for 1 to 2 hours. Spread on flour tortilla shells.
Sprinkle with cheese and olives.
Roll and chill 24 hours.
Slice in 1/2-inch pieces and serve with salsa.
Mix green chilies and chopped olives into cream cheese. Spread onto tortilla shells.
Roll up shells and refrigerate approximately 3 hours.
Cut into 1/2 to 1-inch slices and serve.
f hot salad oil, cook tortilla wedges, about 4 at a
Cook and stir ground beef and onion in a large skillet over medium-high heat until beef is no longer pink.
Pour off drippings.
Sprinkle oregano and salt over beef, stirring to combine.
Place tortillas on 2 large baking sheets.
Lightly brush surface of each tortilla with oil.
Bake in a preheated 400\u00b0 oven for 3 minutes.
Divide beef mixture evenly over tops or tortillas; divide tomato and desired topping over beef mixture.
Bake at 400\u00b0 for 12 to 14 minutes, rearranging baking sheets halfway through cooking time.
Cook green pepper and onion in butter until tender but not brown. Blend in flour and salt. Add tomatoes and cook, stirring constantly, until thick. Add cheese; stir until melted. Add shrimp and peas. Pour into greased 2-quart casserole. Top with Pinwheel Biscuits. Bake at 450\u00b0 for 15 to 20 minutes or until biscuits are done and golden brown. Makes 6 servings.
up upside-down and press tortilla over bottom and sides.
FOR THE TORTILLA STRIPS:
Scatter tortilla strips on baking sheet, drizzle
eason to taste.
Warm tortilla in the microwave for 5
one, place a handful of tortilla chips into soup bowls.