Mexican Pinwheels Recipes

MEXICAN PINWHEELS

Steps:

• In a large bowl or stand mixer combine cream cheese, sour cream, rotel, bell pepper, chicken, cheese, taco seasoning, green onions and cilantro. Using the mixer or hand mixer beat together until smooth.
• Place 1/4- 1/2 cup of the mixture on the tortilla and spread leaving about an inch from the edges. Roll up tightly and refrigerate for an hour.
• Slice into one inch pinwheels and serve.

FIESTA PINWHEELS

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.

MEXICAN PINWHEELS

Steps:

• Mix cream cheese, ranch dressing mix and green onions or chives well.
• Spread evenly over the tortillas.
• Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture.
• Roll up tortillas tightly.
• Wrap with plastic wrap and chill a minimum of 2 hours before serving.
• Remove plastic wrap and cut rolls into equal pieces - discarding the ends.
• Serve with salsa and Enjoy!

MEXICAN PINWHEELS

Steps:

• In a large mixing bowl, combine the cream cheese, chicken and sour cream. Use a hand mixer if you have one to make sure it's really well combined.
• Stir in salsa, shredded cheese and taco seasoning, then gently fold in green onions, olives and cilantro.
• Lay one tortilla on a flat surface and spread ¼ of the chicken mixture evenly on the tortilla, leaving about 1/3 of an inch around the edges.
• Roll tortilla into a log shape. Wrap tightly with plastic wrap. Repeat with the remaining ingredients, wrap tightly with plastic wrap, then refrigerate logs for at least 30 minutes or up to 24 hours.
• When ready to serve, remove logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.
• Arrange on a serving platter and garnish with fresh cilantro, if desired.

MEXICAN TACO PINWHEELS

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.

MEXICAN PINWHEELS

Steps:

• 1. In medium mixing bowl, combine first 6 ingredients. Mix well.
• 2. On each tortilla, spread about 1/2 cup of mixture. In center, place a row of jalapeno halves lengthwise across tortilla.
• 3. Roll up jelly roll fashion and wrap in plastic wrap. Refrigerate at least 2 hours. Unwrap and cut each tortilla into 12 slices.
• 4. Garnish slices with a star of guacamole if desired. (If you can't find red jalapenos, green is fine. The red just looks prettier.)

YET ANOTHER MEXICAN PINWHEEL RECIPE!

Steps:

• Mix the cream cheese and taco seasoning together. I don't use the entire can of Rotel tomatoes or Refried beans. About 4 tablespoons of each into the mixture. But you can adjust to your taste.
• Evenly divide the mixture between the tortillas and then roll them up tightly. Cover with saran wrap and chill in the refrigerator for a couple of hours.
• Then cut them up into slices discarding (or eating!) the ends. Very easy but very good with a kick!
• The great thing is that you can mix in your own favorites into the recipe. Black olives, pimentos, etc.

MEXICAN PINWHEELS

Steps:

• Preheat oven to 375F degrees.
• Combine green/red peppers and olives with cheese.
• Lightly sprinkle cornmeal onto surface of 18x12" cutting board.
• Unroll crescent roll dough into eight rectangles, firmly press perforations to seal.
• Spread bean dip evenly to edges of each rectangle.
• Top each with with 2 tablespoons of cheese and vegetable mixture.
• Starting with shortest side, roll up; pinch edges to seal.
• Cut each roll into four 1" slices.
• Place sliced, cut side down, on a baking sheet or baking stone.
• Bake 24-26 minutes until golden brown.
• Serve warm with salsa and sour cream, if desired.