Salsa Pinwheels Recipes
QUICK TORTILLA PINWHEELS
Prepare these easy, cheesy rollups several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce. -Barbara Keith, Faucett, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 51mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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
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.
SALSA PINWHEELS
These pinwheels are great because you can adjust the spiciness to your own taste! Every time my friends have a get together, this appetizer is requested (with extras packed up for each one!)
Provided by Michelle Helgesen
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Chop all the veggies as uniformly as possible. Be careful when/if you decide to remove the seeds and membranes of the jalapeno. Wash your hands carefully!
- 2. In a medium bowl, stir all veggies into the cream cheese.
- 3. Using a spatula, spread mixture onto each tortilla and sprinkle with shredded cheese. Roll up.
- 4. Slice wheels about every 3/4". Place on the serving tray and cover with plastic wrap. Chill until serving time.
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- Roll each tortilla like you would a jelly-roll. Line them up, seam side down, in a baking dish. Cover the dish and place it in the fridge to chill for 2 hours to overnight.
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