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Fiesta Pinwheels Recipe
Fiesta Pinwheels Recipe photo by Taste of Home

Fiesta Pinwheels Recipe

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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


  • 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.


  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.

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Reviewed Nov. 30, 2015

"Good. I omitted the olives."

Reviewed Nov. 27, 2015

"This was yummy! I made it exactly as written. To prevent the filling from spilling out, I simply stopped spreading it about 1 inch from one side of the tortilla, then rolled the tortilla toward that end. The filling kind of squished and spread itself into that area as I rolled, and there was no spillage. Uses a very sharp non-serrated knife to cut it. I am also using this as a sandwich spread with avocado for my quick breakfast this morning. Delicious!"

Reviewed Nov. 25, 2015

"I have made these sooo often in the last couple of years. They are my favorite thing to take to any gathering, and I have never had any left to bring home. I agree with maureen104 - maybe the reason a person wouldn't like them is NOT the recipe as it was actually submitted, NOT the absence of meat - but perhaps it's because that person totally changed the recipe to something else?!"

Reviewed Nov. 9, 2015

"I've been making these for years. They are perfect as is.. I don't understand why anyone would completely change the recipe and then give it on!y 2 stars!"

Reviewed Nov. 8, 2015

"this recipe was ok... but there was no sort of meat to tie it all together... I used some cooked deli chicken shredded - no olives and no chilies! added veggie cream cheese (instead of the plain cream cheese) and a dab of mayo - fiesta ranch dry dressing mix (instead of taco seasonings) and added a dab of the picante sauce to bind it all together! i used the same measurements for the ingredients as I have listed - had to tone it down abit - cause I gots to keep my pancreas happy!"

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