Fiesta Pinwheels

Total Time Prep: 15 min. + chilling
Yield about 5 dozen
Test Kitchen Approved
Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. —Diane Martin, Brown Deer, Wisconsin

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup picante sauce
  • 2 tablespoons taco seasoning
  • Dash garlic powder
  • 1 can (4-1/2 ounces) chopped ripe olives, drained
  • 1 can (4 ounces) chopped green chiles
  • 1 cup finely shredded cheddar cheese
  • 1/2 cup thinly sliced green onions
  • 8 flour tortillas (10 inches), warmed
  • Salsa

Directions

  1. In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and green onion. Spread about 1/2 cup on each tortilla.
  2. Roll up jelly-roll style; cover and refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

Nutrition Facts

1 piece: 59 calories, 3g fat (2g saturated fat), 6mg cholesterol, 154mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 2g protein.

Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. —Diane Martin, Brown Deer, Wisconsin
Recipe Creator

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