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.