Mexican Pinwheels
Mexican pinwheels are bite-size tortilla rolls filled with a spiced cream cheese mixture. They are a party in your mouth!
Servings: 20 people
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream
- ¼ cup salsa
- 2 tablespoons taco seasoning
- dash garlic powder
- 1 (4-ounces) can chopped green chilies
- 1 cup Mexican cheese, finely shredded
- 8 (10-inch) flour tortillas
- salsa, on the side
Instructions
- 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.
- Scoop ½-¾ cup of the mixture onto each 10-inch tortilla. Spread the mixture to cover the tortilla.
- 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 overnight.
- After they have chilled slice each tortilla roll into 1-inch pieces. Place them side by side on a serving tray so that you can see the rolled layers. Serve with salsa.
Video
Notes
Make ahead of time. Slice the rolls up to 24 hours in advance and keep them covered with plastic wrap in the fridge.
Store leftovers in an airtight container, with plastic directly on top to keep them from drying out, and keep them in the refrigerator for about 3 days, or freeze for up to 3 months.
Nutrition
Calories: 437kcal | Carbohydrates: 16g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 120mg | Sodium: 746mg | Potassium: 181mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1479IU | Vitamin C: 9mg | Calcium: 157mg | Iron: 1mg