Tortillia Ham and Cheese Pinwheels, a flavorful appetizer easy to prepare. These are better made the day before, refrigerated and served the next day.
When I saw these Tortilla Ham and Cheese Pinwheels over at Mommy's Kitchen, I knew that these would be on the menu for our Super Bowl Party. They are the most versatile appetizers you can make.
To make these, you just fill them with your favorites. As usual, I used what I had on hand and made two different kinds. I used green chilies, finely sliced green onions, black olives, and cumin in half of them. Part of my family does not like black olives, so I just left them off the other half. I actually made too many of them, so the grandchildren took some home with them.
Tortilla Ham and Cheese Pinwheels
Adapted from Mommy's Kitchen
Ingredients:
- 2 8 oz cream cheese, softened
- 2 tablespoons dried Ranch Dressing Mix
- 1-1 1/2 cups cheddar cheese, shredded
- 1 7 oz. can chopped green chilies
- 1 2.25 oz can sliced black olives
- 1/2 teaspoon cumin
- 12 oz. thin deli sliced ham
- 6 flour tortillas, room temperature
Directions:
Mix cream cheese, dry salad dressing, green chilies, black olives, and cumin together well.
Spread mixture evenly on each tortilla to 1/8 inch from the edges. Sprinkle cheddar on top of the cream cheese mixture and place 3-4 slices of ham on top of the cream cheese mixture.
Roll up tortillas tightly in jelly roll fashion. Chill at least 2 hours or overnight. Cut rolls into 1 inch slices. Makes 3 - 4 dozen pinwheels.
Mix cream cheese, dry salad dressing, green chilies, black olives, and cumin together well.
Spread mixture evenly on each tortilla to 1/8 inch from the edges. Sprinkle cheddar on top of the cream cheese mixture and place 3-4 slices of ham on top of the cream cheese mixture.
Roll up tortillas tightly in jelly roll fashion. Chill at least 2 hours or overnight. Cut rolls into 1 inch slices. Makes 3 - 4 dozen pinwheels.
