7 large tortillas, 8 oz cream cheese, 8 oz sour cream, 1 can black olives, 1 sm can green chilies, 1/2 tsp garlic powder, 1 cup shredded cheese.
Pour black olives into a food processor.
Pulse the black olives.
They should look like this.
Here’s where the frozen cream cheese came into play (make sure it’s been thawing in the fridge for at least 24 hours). Dump it into a bowl.
Try to cream it up with a mixer. It doesn’t really work that well…
Add 8 oz of sour cream and hope for the best.
Hmm, not too shabby.
Oh yeah, that’s what I’m talking about. It’s nice and cream cheesy and sour creamy again.
Dump in the processed black olives.
Dump in the green chilies.
Dump in 1 cup of shredded cheese.
Dump in 1/2 tsp garlic powder.
Stir, stir, stir.
Place out a flour tortilla.
Place a heaping tablespoon of mixture on tortilla.
Spread out pretty thin.
Not too bad, but it did kinda squirt out of the edges.
Next time spread it out like this. Leaving the top that you’re rolling toward without any mixture on it. It’ll fill itself in, I promise. You can always add more if it doesn’t seem like it’s gonna give you enough.
Mine made 7 perfectly filled tortilla roll-ups.
Get out your plastic wrap.
Tear off a piece large enough to roll your tortillas in.
All wrapped up.
Now put in a ziplock bag and place in the refrigerator overnight.
You’ll just slice ’em up when you’re ready to serve. I’ll show you the results on Thursday. They’ll be these cutie pinwheels when it’s all said and done.
The ladies at bunko are gonna love them.