Appetizer Tortilla Pinwheels
Total TimePrep: 20 min. + chilling
Makesabout 4 dozen
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can (4-1/4 ounces) chopped ripe olives
- 1 can (4 ounces) chopped green chilies, well drained
- 1/2 cup chopped green onions
- Garlic powder to taste
- Seasoned salt to taste
- 5 flour tortillas (10 inches)
- Salsa, optional
- Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chilies, green onions and seasonings.
- Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours.
- Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.
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Dec 30, 2018
Amazing and a great, simple appetizer to make
Jun 24, 2018
Don't know how these can ever become soggy. I made these yesterday morning and they are exactly as I made them. Still no where approaching soggy. My take on these is I added some fresh cilantro and a bit of Sriracha for a kick. As an option, you could always layer some shaved ham on tortillas. Definitely a keeper recipe.
Mar 12, 2018
I have a recipe for pinwheel only a little different. Same amt cream cheese, shredded cheese, sour cream, green onions and Chile's or black olives if you would like. The thing you add to this mixture is a packet of the Oriental Seasoning pack from a Ramen Noodle package. You can also add a little soy sauce but not much so it makes it runny. Then put mixture in tortillas. I have also added canned chicken to it also. Very good.
Sep 2, 2017
These were amazing. Served them with salsa. To the woman who samples the ends....I do the same thing. LOL
May 20, 2017
This recipe is a favorite at my church. EVERYTIME we have a potluck or get together several people make sure I'm bringing my "PINWHEELS"!!!!
Dec 26, 2016
Try the recipe for "Fiesta Pinwheels" from Taste of Home. Flavorful , not soggy and EVERYONE loves them. No need to drain the diced chilies. Make them just as recipe says. Just as good 2nd day for leftovers.
Mar 22, 2016
Tortillas corn and flour must be cooked first to remove the raw flour flavor. When cooked properly, they do not become soggy easily. Flour do not have to be cooked until crisp, just until they puff a little. Raw flour tortillas, although partially cooked by a company are still mostly raw.Flour or corn tortillas can be heated directly over a gas flame, let cool and use. Or, in the frying pan with butter (that's how I love them), or briefly heated in the oven or microwave.When making enchiladas, I heat my corn tortillas in a tortilla server in the microwave, 10 seconds each. So, if you put 6 tortillas in, set the time for 1 minute. They will come out nice and steamed for ready for use.
Jan 31, 2016
Have been making these for years only difference is I use a package of Hidden Valley ranch dressing mixed in with my cheese mix instead of the salt and garlic . Also chopped jalapeno peppers in place of green chillies . Do not forget to drain canned ingredients . If you make them you should have enough for more than five . I get eight at least and do not wrap them , i just put them in an air tight container over night and cut
Dec 24, 2015
I love these...I also do the cream cheese and sour cream but add sliced ham, swiss cheese, black olives, chives and garlic powder to taste
Dec 23, 2015
Made these yesterday and let them sit in fridge overnight to meld the flavors. So, today I sliced one and tried it...yuck! tortilla was soggy, and sour cream is overpowering. I tried baking a few, 350 oven, for 10 minutes. Definite improvement, but still soggy inside.