Microwave cream cheese for 15 – 20 seconds to soften it.
In a bowl beat together cream cheese, sour cream, picante sauce (salsa), taco seasoning and garlic powder until smooth.
Mix in olives, green chilies, cheddar cheese and scallions.
Taste the spread and adjust seasoning. It is a bit on milder side to my taste. Check note below.
Spread about 1 – 2 tablespoon of cheese spread on each tortilla and roll it up like a jelly-roll.
Wrap in a plastic or saran wrap and refrigerate for at least two hours or overnight. I wrapped some of the rolls in aluminum foil and would recommend a plastic or saran wrap instead.
Slice each roll into 1” pinwheel and serve with some salsa.
I never tasted picante sauce and from what I have read online, salsa is a good substitute for picante sauce and vice versa. I used store bought mild salsa and would recommend hot salsa for spicy fiesta pinwheels.
The spread is mildly spiced and would recommend adding some hot salsa or some paprika for spicy pinwheels. Again, the pinwheels taste good as it is but for some kick and a spicy flavor, adjust the spice level to taste.
I used small tortillas and the original recipe called for 4 (10”) tortillas.