Wednesday night my MIL and I pulled out the ingredients to make them so that they could sit in the refrigerator overnight to let all of the flavors meld together, develop, and get super yummy. Now you’ll have to excuse me, because I’m about to get a bit cheesy and sentimental, and if you can’t handle it, just scroll down to the bottom for the recipe. (I’m blaming it all on being pregnant–it’s those hormones! I swear! I am never cheesy or sentimental otherwise.) As we pulled out those ingredients and I unwrapped the cream cheese to soften it, I began thinking about the first time I tasted these pinwheels. It was back in Japan at a baby shower that was being hosted by my dear friend Ms. M, and she had made them as part of the light brunch that was being served, and they were divine. I, of course, asked for the recipe and she was sweet enough to share it with me.
Thinking about this made me think about Ms. M and how much I miss her. Her daughter was one of Squirrel’s best friends and we attended a mommy and me type music class, called Music Together, once a week together.
We both loved the same noodle place, went on adventures to flea markets, and watched each other’s kids on occasion. Oh how I miss those classes and that time spent with my friend!
This got me reminiscing about our Thanksgiving last year, which was at Ms. M’s house with 3 other dear friends and their families.
It was a full house–kids running everywhere, tons of food, and quite a bit of noise when all of the guys played Xbox after the meal. Although I was so excited to be with family for this Thanksgiving, especially because it was the first time in a long while that we had been with family for Thanksgiving, there was a small part of me that ached to be with those friends again for this day. So it seems appropriate that I was able to take an appetizer that was infused with memories of Japan and a bit of Ms. M to our Thanksgiving dinner.
Okay, so those pinwheels? Really, seriously, they are yummy. The filling is a mix of cream cheese, sour cream, green chiles, olives, green onion, and cheddar cheese that is then spread of the biggest tortillas you can get your hands on, then rolled up and sliced into little rounds.
Creamy Tortilla Pinwheels
1 package (8-oz.) cream cheese, softened
10 -12 oz. sour cream
1 4-oz. can of diced green chiles (drained)
6 green onions, chopped
1/2 small can (4.25-oz.) diced olives
2 c. finely grated cheddar cheese
5-6 burrito size flour tortillas (or 2 1/2 wrap size)
1. Whip softened cream cheese until a bit lighter and fluffier.
2. Begin mixing in sour cream a bit at a time until you reach a consistency and flavor that you like.
3. Mix in chilies, green onions, olives, and cheddar cheese until well mixed.
4. Spread on tortillas, then roll up.
5. Refrigerate for at least 2 hours (I like to make mine the day before so that I can refrigerate them overnight).
6. Slice into 1/2 – 1 inch slices and serve.