Mexican Pinwheels Recipe 465

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FIESTA PINWHEELS

Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 5 dozen.

Number Of Ingredients 11



Fiesta Pinwheels image

Steps:

  • In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. , Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning
Dash garlic powder
1 can (4-1/2 ounces) chopped ripe olives, drained
1 can (4 ounces) chopped green chiles
1 cup finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 inches)
Salsa

MEXICAN PINWHEELS

These are a tasty little appetizer that you can just pop in your mouth. The ranch mixed with cream cheese gives a nice flavor and base for the pinwheels. What gives these a Mexican flair is the green chilies and black olives. Green onions add a bit of freshness. These will be great for a party or a game day snack.

Provided by Denise Greene McManaway

Categories     Vegetable Appetizers

Time 1h

Number Of Ingredients 7



Mexican Pinwheels image

Steps:

  • 1. Drain all veggies extra well. Chop all veggies.
  • 2. Bring cream cheese to room temp. Mix cheese with ranch dressing mix.
  • 3. Spread cream cheese mixture over tortilla.
  • 4. Sprinkle with veggies.
  • 5. Roll into a log.
  • 6. Wrap tightly in plastic wrap.
  • 7. Repeat. Place in fridge overnight.
  • 8. Right before serving, slice into 'pinwheels'.

8 large flour tortillas
2 can(s) green chiles, mild, 4 oz each
2 bunch green onions
1 jar(s) pimentos, 7 oz
2 can(s) black olives, 2.25 oz each
2 pkg cream cheese, 8 oz each, room temp
2 pkg ranch style dressing mix

MEXICAN PINWHEELS

Make and share this Mexican Pinwheels recipe from Food.com.

Provided by - Carla -

Categories     Lunch/Snacks

Time 20m

Yield 42 serving(s)

Number Of Ingredients 9



Mexican Pinwheels image

Steps:

  • Mix cream cheese, ranch dressing mix and green onions or chives well.
  • Spread evenly over the tortillas.
  • Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture.
  • Roll up tortillas tightly.
  • Wrap with plastic wrap and chill a minimum of 2 hours before serving.
  • Remove plastic wrap and cut rolls into equal pieces - discarding the ends.
  • Serve with salsa and Enjoy!

Nutrition Facts : Calories 82, Fat 5.5, SaturatedFat 2.9, Cholesterol 14.7, Sodium 158.5, Carbohydrate 6, Fiber 0.5, Sugar 0.7, Protein 2.2

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package hidden valley ranch dressing mix
freshly cut chives, sliced thin
5 (12 inch) flour tortillas
1 (4 ounce) jar diced pimentos, drained & blotted dry with papertowels
1 (4 ounce) can diced green chilies, drained & blotted dry with papertowels
1 (2 1/4 ounce) can sliced black olives, drained & blotted dry with papertowels
1 cup shredded cheddar cheese
salsa

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