Fiesta pinwheels are make ahead finger food and great appetizers to serve at parties. These make a filling lunch as well when served as a roll.
Update – Images are re-edited and resized in Dec 2017
I am back from my India trip and this is my first post in 2016. I am also back to 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 prepared in a jiffy and is also a make ahead recipe. 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. Do all the prep work a day before the party and chilled fiesta pinwheels taste delicious. Consider these yummy pinwheels for your next party and you won’t be disappointed!
To make the fiesta pinwheel, spread cream cheese spread on tortillas, roll it like a jelly roll, refrigerated for at least couple of hours and then slice 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.
Fiesta Pinwheel Recipe
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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.
- 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. It was a bit on milder to my taste. 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, salsa is a good substitute for picante sauce and vice versa. I used store bought mild salsa and would recommend hot salsa for spicy fiesta pinwheels.
- The spread is mildly spiced and would recommend recommend hot salsa or some paprika for spicy pinwheels. 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 the recipe called for 4 (10”) tortillas.
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