A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. —Pat Waymire, Yellow Springs, Ohio
1 can (4 ounces) chopped green chiles, well drained
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches)
Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, 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.
Appetizer Tortilla Pinwheels Tips
Can you make pinwheels the day before?
Yes! Making the pinwheels up to 24 hours in advance is a great way to save time on party day. You can also try variations, like these Ranch Tortilla Roll-Ups.
How do you keep tortilla roll-ups from getting soggy?
To keep tortilla roll-ups from getting soggy, be sure to measure the sour cream accurately. A heaping cup will result in a drippy filling and soggy tortilla. There's no need to drain the chiles, though. The small amount of liquid in a can of chopped green chiles adds to the creamy texture of the filling. And don’t skip the plastic wrap step—this is the best way to keep the roll-ups from getting soggy.
How long do pinwheels last?
Store any leftover pinwheel sandwiches in an airtight container—but not for too long! Gobbling them up within a day or two is the tastiest option. If you wait any longer, they can get soggy.