Quick Tortilla Pinwheels Recipe

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Quick Tortilla Pinwheels Recipe

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Prepare these tasty finger foods several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce.—Barbara Keith, Faucett, Missouri
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 cup (8 ounces) sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sliced green onions
  • 1/2 cup finely shredded cheddar cheese
  • 1 tablespoon lime juice
  • 1 tablespoon minced seeded jalapeno pepper
  • 8 to 10 flour tortillas (8 inches), room temperature
  • Salsa or picante sauce

Directions

Combine the first six ingredients in a bowl. Spread on one side of tortillas and roll up tightly. Wrap and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce. Yield: about 5 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tortilla Pinwheels in Complete Guide to Country Cooking Cookbook 1998, p21

Nutritional Facts

3 each: 134 calories, 8g fat (5g saturated fat), 23mg cholesterol, 159mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 1 cup (8 ounces) sour cream
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sliced green onions
  • 1/2 cup finely shredded cheddar cheese
  • 1 tablespoon lime juice
  • 1 tablespoon minced seeded jalapeno pepper
  • 8 to 10 flour tortillas (8 inches), room temperature
  • Salsa or picante sauce
  1. Combine the first six ingredients in a bowl. Spread on one side of tortillas and roll up tightly. Wrap and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce. Yield: about 5 dozen.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Tortilla Pinwheels in Complete Guide to Country Cooking Cookbook 1998, p21

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