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Fiesta Pinwheels

 Fiesta Pinwheels
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
20 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (3 each) equals 170 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 402 mg sodium,

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Fiesta Pinwheels (continued)

Nutritional Facts: 15 g carbohydrate, 3 g fiber, 5 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.