Tortilla Pinwheels

• 1 (8 oz.) pkg. cream cheese, softened
• 1 (8 oz.) carton sour cream
• 2 c. grated sharp Cheddar cheese
• 2 (4 oz.) cans chopped green chilies, well drained
• 2 (4 1/4 oz.) cans chopped black olives, well drained
• 1 (3 1/2 oz.) jar diced pimiento
• 1 Tbsp. finely grated white onion
• 1 tsp. garlic salt
• 1 tsp. Lawry's seasoned salt
• 1/2 tsp. black pepper
• 1 pkg. large (burrito size) tortillas (12 in pkg.)
• Pace picante sauce (medium size, medium-hot)

1. Mix cream cheese and sour cream together.
2. Add all other ingredients except tortillas and picante sauce.
3. Mix together well. Refrigerate cream cheese mixture for approximately 1 hour, then spread tortillas with cream cheese mixture almost to all outer edges.
4. Roll tortillas jellyroll style and lay on tray with open edge down.
5. Refrigerate filled tortillas overnight (for easy slicing).

cream cheese, sour cream, cheddar cheese, green chilies, black olives, pimiento, white onion, garlic salt, salt, black pepper, tortillas, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226551 (may not work)