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Appetizer Tortilla Pinwheels                   Karen Breiwick

8 oz. sour cream                                         8 oz. cream cheese

1 can - 4 oz. diced green chilies, well drained                        1 can - 4 oz. black olives, well drained

1 cup shredded cheddar cheese           2 cup chopped green onion

Garlic powder to taste                               Seasoned salt to taste

5 - 10 inch flour tortillas                            Fresh parsley for garnish

Salsa - optional

To make filling, mix first 8 ingredients together thoroughly, divide the filling and spread evenly over the tortillas.  Roll up tortillas.  Cover tightly with plastic wrap, twisting ends.  Refrigerate for several hours.  Unwrap, cut in slices - 2 to 3/4 inch thick.