Tortilla Pinwheels
Step 1: Homemade Tortillas
3 cups (375g) flour
1 tsp (5g) salt
1 tsp (4g) baking powder
⅓ cup (70ml) vegetable oil
¾ cup (180ml) water
Knead until smooth and pulls away from the sides of the bowl
Divide into 12 equal pieces
Form into balls
Preheat a non-stick pan over medium-high heat
roll each piece into a 9 in (23cm) circle and 1/12 inch (1.5-2 mm) thick
Cook for few seconds on both sides until it gets brown spots
let them cool
Step 2: Pinwheels Filling
8 oz (220g) cream cheese, softened
¾ cup (200g) sour cream
1 cup (3.5 ounces, 100g) cheddar cheese
3.5 oz (100g) black olives, chopped
1/4 cup (50g) red pepper, chopped
chopped green onion, about 2 springs
½ tsp garlic powder
Salt to taste
Mix until well combined
Spread over 5-6 tortillas and roll up tightly
Refrigerate for several hours or overnight to blend the flavors
Cut into ½ -¾ in (1-2cm) slices
Serve with spicy salsa