Today’s dish is a great holiday appetizer–whether around the traditional holiday season, Cinco de Mayo, birthdays, anniversaries–you name it.
This is a recipe my sister requests. I first found it in a recipe book put out by either Old El Paso or Ortega.
It’s a very pretty appetizer. Sure, there are pinwheel and spiral appetizer recipes in many books and online, but I like this one the best for the pulverized black olives.
(Was I seriously the only one who used to put whole pitted black olives on my fingertips and eat them from there? Muffin eats them too quickly to enjoy them that way. Olives of all kinds are Muffin Approved.) The spirals, however, were not Muffin Approved.
The key to making this recipe work is to have all the chunks chopped VERY finely–and to have the cream cheese softened at room temperature.
Chile ‘N’ Cheese Spirals
(From an Old El Paso Mexican Cookbook)
4 ounces cream cheese, softened
1 cup shredded cheddar
1 can (4 ounces) diced green chiles
3 sliced green onions
1/2 cup chopped red bell pepper
1 can (2.25 ounces) chopped ripe olives
4 (8 inch) flour tortillas
Salsa, for dipping
Combine first six ingredients in a medium bowl. Spread 1/2 cup of mixture on each tortilla; roll up. Wrap each roll in plastic wrap; chill 1 hour. Remove plastic wrap; slice each into 6 slices. Serve with salsa for dipping.