Pinwheels

This appetizer recipe takes a few ingredients, most you would keep in your kitchen on a normal basis. And, it makes a huge tray of pinwheels--great for a low cost, yummy filler.

You'll need:

1. 10-12 10" tortillas (10 is usually plenty, but you may want a couple extras just in case)
2. 8 oz bar of 1/3 less fat cream cheese
3. 8 oz reduced fat sour cream (fat free is usually a little too runny)
4. 8 oz shredded cheddar cheese
5. 3 green onion stalks
6. 1 tspn garlic powder (you may want to split this to 1/2 tspn garlic salt and 1/2 tspn garlic powder if you want some more salt flavor)

You'll do:

1. Mix cream cheese and sour cream with mixer.
2. Add shredded cheddar, green onions and garlic seasoning. Mix well with mixer.
3. Lay a tortilla flat on clean countertop. Drop a heaping teaspoon of mixture and thinly spread over entire tortilla with back of spoon. Be sure to get as close to the edge as possible.
4. Beginning at one side of the tortilla, roll tightly into a cylinder (about the shape of a taquito).
5. Repeat until all mixture is used.
6. Wrap rolled tortillas in saran wrap and refrigerate for a minimum of 2 hours. I make these a day ahead of the event I'm using them for, and just refrigerate overnight. Remember that the mixture will be good for as long as the sour cream would have been--that's the quickest thing to spoil of all the ingredients. I wouldn't recommend keeping them more than a couple days, just because the tortillas may get soggy (I've never tried keeping them that long before cutting).
7. Remove tortillas from saran wrap.
8. Place 1st rolled tortilla on cutting board and cut into slices, discarding ends where cheese mixture is missing or not plentiful. I cut them to probably about 1/3-1/4 inch slices, and I've never paid attention to how many slices come from each tortilla.
9. Slice remaining rolled tortillas.
10. Arrange on serving dish and serve with salsa or gaucamole.

Nam! Nam!