TACO PINWHEELS
These pinwheels come together quickly when you start with leftover taco meat. They make an appealing party appetizer served with salsa, or a fun lunch option with a salad on the side. -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3 dozen pinwheels.
Number Of Ingredients 10
Steps:
- In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour., Unwrap and cut into 1-in. pieces. Serve with additional salsa.
Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g 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.
TACO PINWHEELS (NO BLACK OLIVES)
This recipe was given to me by my sister. Not sure where it originated from. These are great for appetizers or as a snack.
Provided by sahicks
Categories < 60 Mins
Time 32m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small mixing bowl, beat the cream cheese.
- Stir in the taco meat, cheese, 1/4 cup salsa, mayonnaise and chopped onion. Thinly spread over tortillas.
- Sprinkle with lettuce.
- Roll up tightly.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Unwrap and cut into 1 inch pieces.
- Can be served with additional salsa.
- Makes about 3 dozen appetizers.
Nutrition Facts : Calories 177.2, Fat 9.7, SaturatedFat 4.6, Cholesterol 20.3, Sodium 334.1, Carbohydrate 17.9, Fiber 1.1, Sugar 1.2, Protein 4.7
MEXICAN TACO PINWHEELS
I had these at a party today and I couldn't quit eating them. I'm not a big fan of black olives or chilies but these were incredible. Very popular with everyone. Cook time is refrigeration time. (In response to reviews, I use Old El Paso taco mix and Hidden Valley Ranch dressing mix and have never had any complaints about the saltiness. HTH!)
Provided by Marg CaymanDesigns
Categories Lunch/Snacks
Time 1h50m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients except tortillas.
- Divide mixture evenly among tortillas, spread slightly and roll up.
- Refrigerate 1-2 hours and cut into 1-inch slices.
- Can be served with sour cream if desired.
CREAMY TACO ROLL-UPS
A medley of diced green chiles, green onions, and chopped black olives in a spicy creamy mixture is rolled up into bite-sized pinwheels. Easy and fast to make!
Provided by Laurenluvs17
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 12
Number Of Ingredients 9
Steps:
- Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
- Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 42.9 g, Cholesterol 28.9 mg, Fat 17.1 g, Fiber 3.2 g, Protein 8.5 g, SaturatedFat 8.1 g, Sodium 969.4 mg, Sugar 2.8 g
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TACO PINWHEEL RECIPE - SIMPLE JOY
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Ratings 5Calories 75 per servingCategory Appetizer
- In a medium bowl, with a hand held mixer, beat the cream cheese, shredded cheese, sour cream, and taco seasoning until well combined and smooth.
- Spread the mixture evenly over 5 flour tortillas. Roll up the tortillas tightly and wrap tightly in plastic wrap. Place in the refrigerator for at least four hours or up to 24 hours.
- Before serving, take off the plastic wrap. Slice each roll up in half, and then cut three one inch pinwheels, working from the cut end out. Discard the roll that is made out of the end of the tortilla. You should have 6 one inch thick pinwheels from each tortilla roll up.
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5/5 (14)Total Time 21 minsCategory AppetizerCalories 244 per serving
- In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
- Add the chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
- Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
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From lilluna.com
5/5 (59)Calories 437 per servingCategory Appetizer
- Add cream cheese, sour cream salsa, taco seasoning and garlic powder to a small bowl. Mix together until smooth. Add the chilies and cheese and stir.
- 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.
- After they have chilled slice each tortilla roll into 1inch pieces. Place them side by side on a serving tray so that you can see the rolled layers. Serve with salsa.
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