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Fiesta Pinwheels Recipe
Fiesta Pinwheels Recipe photo by Taste of Home

Fiesta Pinwheels Recipe

Publisher Photo
Whenever I serve these make-ahead appetizers, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be bringing her recipe home for the holidays. —Diane Martin, Brown Deer, Wisconsin
TOTAL TIME: Prep: 15 min. + chilling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 20 servings

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 chilies
  • 1 cup (4 ounces) finely shredded cheddar cheese
  • 1/2 cup thinly sliced green onions
  • 8 flour tortillas (10 inches)
  • Salsa

Nutritional Facts

1 serving (3 each) equals 170 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 402 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla.
  2. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa. Yield: about 5 dozen.
Editor's Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.
Originally published as Fiesta Pinwheels in Country Woman Christmas Annual 1997, p22

Nutritional Facts

1 serving (3 each) equals 170 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 402 mg sodium, 15 g carbohydrate, 3 g fiber, 5 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Fiesta Pinwheels

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 18, 2015

"Always gobbled up - and tastes great!"

MY REVIEW
Reviewed Jan. 4, 2015

"Easy to make. I made the filling the night before, wrapped them up in the AM, then just sliced and plated when I got home from work and off to my party. Well received, many people wanted the recipe."

MY REVIEW
Reviewed Jan. 3, 2015

"These taste great, but I lost a lot of filling trying to roll them up. What is the solution for that?"

MY REVIEW
Reviewed Jan. 2, 2015

"What happened to the print size on this recipe???"

MY REVIEW
Reviewed Dec. 30, 2014

"Ripe olives are the black olives."

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