Appetizer Tortilla Pinwheels

Filling:
8 ounces dairy sour cream
1 package (8 ounces) cream cheese softened
1 can (4 ounces) diced green chilles, well drained
1 can (4 ounces) chopped black olives, well drained
1 cup grated cheddar cheese
1/2 cup chopped green onion
Garlic powder to taste
Seasoned salt to taste

5 (10") flour tortillas
Fresh parsley for garnish
Salsa

Directions:
Mix all of the filling ingredients together thoroughly.  Divide the filling and spread evenly over the tortillas; roll up tortillas.
Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.  UNWRAP; CUT IN SLICES 1/2" TO 3/4" THICK.

*An electric knife works best.  Discard ends.  Lay pinwheels flat on glass serving plate; garnish with parsley.
Leave space in center of plate for small bowl of salsa if desired. Yield: about 50 pinwheels.
**Besides being  attractive and tasty, the pinwheels can be made ahead of time and sliced just before serving, leaving you time for
other last-minute party preparations.
Source: Pat Waymire, Yellow Springs, Ohio, who got it from a friend in Arizona (I don't know who gave it to me).