Recipe - Mexican Pinwheels

8 ounce Cream cheese (reg., lite, or
fatfree)
5 8inch round flour tortillas
1 Green onion, chopped
1 One half tablespoon Green chilies, chopped
1 tablespoon Pimento (heaping), chopped
4 ounce Chopped black olives, drain

Soften cream cheese in a bowl for 15 minutes, then spread on the tortillas.
Arrange the remaining ingredients on top of the cream cheese. Roll up
tightly and wrap in plastic wrap. Place in the refrigerator until ready to
serve. Cut into Three fourths inch slices.

NOTES : This is Lynn Tompkins' recipe.

Posted to MasterCook Digest V1 #349

Recipe by: Festival Fun, Copperfield Festival, Houston TX, 1995

From: Lou Parris lbparris@earthlink.net

Date: Mon, 23 Dec 1996 20:54:29 0600