Mexican Pinwheels
Mexican Pinwheels are bite-sized tortilla rolls filled with a creamy, spiced mixture, making them a delightful appetizer or snack for any occasion.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: Approximately 48 pinwheels 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup salsa
- 2 tablespoons taco seasoning
- Dash of garlic powder
- 1 can (4 ounces) chopped green chilies, drained
- 1 cup finely shredded Mexican cheese blend
- 8 large (10-inch) flour tortillas
- Optional: 1/2 cup chopped black olives, 1/2 cup diced bell peppers, 1/4 cup chopped green onions, 2 tablespoons chopped fresh cilantro
Instructions
- In a medium bowl, combine the softened cream cheese, sour cream, salsa, taco seasoning, and garlic powder. Mix until smooth.
- Stir in the chopped green chilies and shredded Mexican cheese blend. If using, also add the black olives, bell peppers, green onions, and cilantro.
- Lay a tortilla flat and spread about 1/2 cup of the mixture evenly over it, leaving a small border around the edges.
- Roll up the tortilla tightly into a log shape. Repeat with the remaining tortillas and filling.
- Wrap each rolled tortilla in plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
- When ready to serve, unwrap the rolls and slice them into 1-inch pinwheels using a serrated knife.
- Arrange on a serving platter and serve with additional salsa or your favorite dipping sauce.
Notes
- For added protein, consider incorporating cooked, shredded chicken into the filling.
- To prevent the pinwheels from becoming soggy, ensure that any added vegetables are patted dry before mixing into the filling.
- These pinwheels can be made up to 24 hours in advance, making them a convenient option for entertaining.
Find it online: https://recipe.newsvks.com/mexican-pinwheels/