Mexican Pinwheels make a delicious snack, lunch or an appetizer. These great little treats are so easy to make and so easy to eat. It is no lie that this recipe is very versatile, you can change it up however you like and include your favorite ingredients or follow the recipe as it is.
I find that it works best to use the larger tortillas for these great little snacks or as a lunch idea. These are the handiest type of lunch, what my mom would call finger foods.
When you are super busy trying to accomplish so many tasks in one day, this is perfect to grab and go as you run around. The ingredients in the recipe give you a smooth tasting cream cheese filling.
The filling is spiced perfectly with Salsa. The amount of heat in the salsa is up to you and what you prefer.
Should I use Corn tortillas or flour tortillas?
This too is a decision for you. I will not lie, the flour tortillas roll up much easier than the corn tortillas.
Do I need to use both the Salsa and the Taco Seasoning?
I am sure that using just one would taste fine, but to obtain a true Mexican flavor to these unique pinwheels, using both Salsa and Taco Seasoning is suggested.
Can I use Mexican Blend Cheese rather than the Cheddar Cheese?
Certainly! The Cheddar blends well flavorwise, yet, the Mexican blend Cheese is a great idea.
How long can I store these in the refrigerator?
The mix could be kept in an airtight container for up to 4 or 5 days. Once the pinwheels are made, I would suggest keeping them in the refrigerator for no more than 3 days.
Ingredients:
8 large Flour Tortillas, 10 inch size works best
8 ounces Cream Cheese, softened
1 cup Salsa, your choice
½ cup Sour Cream
2 tbsp Taco Seasoning powder
1 small can Black Olives, chopped
1 green Onion, sliced thin
1 cup Cheddar Cheese, shredded
How to make Mexican Tortilla Pinwheels:
Step 1. In a bowl combine the Sour Cream, Cream Cheese, Taco Seasoning and Salsa
Step 2. Stir to combine well
Step 3. Add in the Cheddar Cheese, black olives and chopped green onion
Step 4. Lay the tortillas out in front of you,
Step 5. Spread the mixture on each tortilla, as close to the edges as you can
Step 6. Begin to roll each tortilla as tightly as you can and place seam side down
Step 7. Cover the tray tightly with plastic wrap and place in the refrigerator for minimum of two hours
Step 8. Remove from the refrigerator and slice the tortilla rolls into 1 to 1 ½ inch slices.
Step 9. The pinwheels can be served with a side of Salsa.
Mexican Tortilla Pinwheels
Mexican Pinwheels make a delicious snack, lunch or an appetizer.
Ingredients
- 8 large Flour Tortillas, 10 inch size works best
- 8 ounces Cream Cheese, softened
- 1 cup Salsa, your choice
- ½ cup Sour Cream
- 2 tbsp Taco Seasoning powder
- 1 small can Black Olives, chopped
- 1 green Onion, sliced thin
- 1 cup Cheddar Cheese, shredded
Instructions
1. In a bowl combine the Sour Cream, Cream Cheese, Taco Seasoning and Salsa
2. Stir to combine well
3. Add in the Cheddar Cheese, black olives and chopped green onion
4. Lay the tortillas out in front of you,
5. Spread the mixture on each tortilla, as close to the edges as you can
6. Begin to roll each tortilla as tightly as you can and place seam side down
7. Cover the tray tightly with plastic wrap and place in the refrigerator for minimum of two hours
8. Remove from the refrigerator and slice the tortilla rolls into 1 to 1 ½ inch slices.
9. The pinwheels can be served with a side of Salsa.
Notes
Should I use Corn tortillas or flour tortillas?
This too is a decision for you. I will not lie, the flour tortillas roll up much easier than the corn tortillas.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 482Total Fat 28gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 10gCholesterol 68mgSodium 1077mgCarbohydrates 45gFiber 3gSugar 4gProtein 14g
THANKS FOR PINING!
