COOKING IN THE DARK WITH COCHRAN & CHRISTIE

Christie and I are making a recipe in honor of Cinco de Mayo, which celebrates the victory of the battle of 1862 between Mexico and France.  Cinco de Mayo means  "the Fifth of May." During this day, there are a lot of parades and festivals that celebrate Mexican heritage and culture, and of course we're going to prepare a delicious appetizer for you!  I think Tom may enjoy this recipe, too! 

Christie and I were also at the Cooper Clinic this week for their First-Ever Salsa Contest.  Check out those crazy chili pepper sunglasses!  The winner made his salsa with habanero and Bhut Jolokia peppers! (see the Scoville Scale below.)  Well, the word soon spread around the campus, and as you can see, those crazy squirrels (two were in that tree in the picture and one even brought their own chip) and mama duck and her babies were coming over!

 

 

MEXICAN PINWHEELS

1 (8-oz.) pkg. cream cheese, softened

1 (8-oz.) container sour cream

1 (4-oz.) can chopped black olives, drained

1 (4-oz.) can chopped green chiles, drained

½ cup green onions, chopped

1 cup cheddar or Colby cheese, shredded

Lawry’s Seasoned Salt, to taste

Garlic powder, to taste

Soft tortillas 8-10 (burrito size)

Mix all ingredients together except tortillas.  Spread onto tortillas (be sure to spread thinly on the top seam to seal, leaving a 1/2 inch border on the sides) and roll up tightly.  Refrigerate 2-3 hours or overnight.  Trim off ends and slice into serving pieces.

ENJOY!

If you want to make a pinwheel, here are the directions: Click here to download the instructions for making your pinwheel.