One of the most important elements of a good party or gathering is the food. Rather one is hosting a full-fledged dinner party or a simple brunch, serving delicious food will make the event more enjoyable and memorable. Good food does not have to be hard to make. It just needs to look good. But more importantly, it needs to taste good. This hors d’oeuvre recipe is easy and the ingredients are inexpensive. Better yet, the measurements do not have to be precise in order for the pinwheels to taste good.
- 1 cup of sour cream
- 8 ounces of soften cream cheese
- 8 ounces of shredded cheddar cheese
- 2 to 3 ounces of chopped black olives
- 1 to 3 ounces of chopped jalapeño peppers (Jalapeños from a jar are the easiest to use.)
- 1 to 3 ounces of chopped pimientos
- 3 to 5 stalks of chopped chives (green onions)
- 1/2 teaspoon of salt (optional)
- 1/2 teaspoon of white or black pepper (optional)
- 8 to 10 soft flour tortillas
- Mix all of the ingredients (except the tortillas) in a large bowl.
- Once the ingredients are thoroughly mixed, spread the pinwheel filling thinly onto one tortilla shell at a time. Leave about 1/8 inch of one edge of the tortillas free of the filling to prevent the filling from squishing out during rolling.
- Start at one edge and roll the tortillas covered with the filling towards the edge that was left free of filling.
- Place the filled tortillas in a plastic storage bag or a sealable container and refrigerate it for several hours (preferably overnight) until the filling is firm.
- After the filled tortillas have been refrigerated and the filling is firm enough to cut without squishing out, slice them into “wheels” approximately 1/2 to 1 inch wide.
- Refigerate the pinwheels in a storage bag or a sealable container until ready to serve.
This basic recipe can be adapted to satisfy individual tastes. If any of the ingredients above do not sound appealing, leave them out and make a substitution. The number of ingredients that can be mixed with the sour cream and cream cheese base are unlimited.
Thank you to Mrs. Rose Bell for sharing her recipe for pinwheels with me.