I am back from my India trip and this is my first post in 2016. I am also back to my blogging with my blogging group. For this month’s blogging marathon # 61, my theme for first week is cooking from Top 100 Recipes from Taste of Home.
For day1, it is a quick and easy snack that can be prepared in a jiffy and can also be prepared a day before. Fiesta pinwheels are prepared by spreading a cream cheese spread on the tortillas and slicing the rolls into pinwheels. If one is still looking for vegetarian food ideas for this weekend’s super bowl party, these fiesta pinwheels are one to consider. All the prep work can be done a day before and the pinwheels taste delicious when served chilled. Do consider these yummy pinwheels for your next party.
Tortillas are spread with cream cheese spread, rolled like a jelly roll, refrigerated for at least couple of hours and then sliced into pinwheels. On the day I prepared these pinwheels, I could not wait for the rolls to refrigerate and ate the rolls as it is for lunch. These are rich, heavy and make a good meal as well. Here is the instagram picture I shared on the day I prepared these pinwheels. I would say these are fiesta rolls as I ate couple of roll for lunch.
Source: Taste of Home
Preparation: 15 – 20 minutes + chilling time
Yields: 48 – 54 pinwheels
- ½ package (4 oz) Cream Cheese, softened (I used Philadelphia cream cheese)
- ¼ cup Sour Cream
- 2 tbsp. Picante Sauce (I used mild salsa, check note below)
- 1 tbsp Taco Seasoning
- Dash of Garlic Powder
- 1 can (2.25 oz.) sliced Ripe Olives, drained and chopped
- ½ can (2 oz.) chopped Green Chilies, drained (approx. 2 tbsp)
- ½ cup finely shredded Cheddar Cheese
- 2 Green Onions ~ Scallions, finely chopped (approx. ¼ cup)
- 8 small Flour Tortillas
- Salsa to serve the pinwheels
- Microwave cream cheese for 15 – 20 minutes to soften it.
- In a bowl beat together cream cheese, sour cream, picante sauce (salsa), taco seasoning and garlic powder until smooth.
- Mix in olives, green chilies, cheddar cheese and scallions.
- Taste the spread and adjust seasoning. I felt I could have spiced it up a bit. Check note below.
- Spread about 1 – 2 tbsp of cheese spread on each tortilla and roll it up like a jelly-roll.
- Wrap in a plastic or saran wrap and refrigerate for at least two hours or overnight. I wrapped some of the rolls in aluminum foil and would recommend a plastic or saran wrap instead.
- Slice each roll into 1” pinwheel and serve with some salsa.
- I never tasted picante sauce and from what I have read online, picante sauce can be substituted with salsa and vice versa. I used store bought mild salsa and would recommend hot salsa if you like some spicy food.
- The spread is mildly spiced and would not have minded a bit spicer. I would recommend using hot salsa or adding a some paprika. Again, the pinwheels tasted good as it is but for some kick and a spicy flavor, adjust the spice level to taste.
- I used small tortillas and according to the recipe, 4 (10”) tortillas can also be used.
This day in 2014: Flax Seed Peanuts Powder