Appetizer Tortilla Pinwheels Recipe
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup (8 ounces) 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
- 1. Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chilies, green onions and seasonings.
- 2. Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours.
- 3. Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa. Yield: about 4 dozen.
Reviews for Appetizer Tortilla Pinwheels
"These were amazing. Served them with salsa. To the woman who samples the ends....I do the same thing. LOL"
"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"!!!!"
"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."
"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."
"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"
"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"
"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."
"can these be frozen?"
"Very tasty. I don't think they are bland as someone described. I love a lot of flavor and found these perfect."
"This is a favorite for all kinds of gatherings. I also recommend the Taste of Home recipe for "Cranberry Feta Pinwheels". Tasty and festive."
"I don't know what a reader did to these rollups, but I have never heard of a tortilla becoming soggy!! As to the sour cream - you use it to thin the cream cheese in order to spread it easily on the tortilla - not to mention the great flavor it adds. I can't begin to imagine what it must have been like after baking it - the sour cream would become liquid!"
"I have been making these for years...with the following variation: add 1 can of Hormel chicken spread (and I haven't used olives. Just cream cheese, chicken spread, green chiles, green onions and cheese ) I leave tortillas flat. Start with tortilla, spread mix, add a tortilla, spread mix, etc. for about four high then wrap in plastic wrap and chill. When ready to serve, slice into triangles. easy to eat and different than traditional pinwheels. Good "go-to" appetizer."
"I've made these for years and they're always a great appetizer. The best plus is that they need to be made ahead of time to give the filling ingredients a change to blend together. That means that you can devote more time to those appetizers that have to wait until just before serving to be prepared. To fix the "these are kind of bland" issue: add half a package (or more, depending on your taste) of taco seasoning to the sour cream/cream cheese mixture. That gives the pinwheels an extra boost of flavor. I disagree with the "discard the ends" instructions. Those are just as good as the inner slices--they just don't look as pretty. :)"
"tasty and easy..everyone always loves them. I been making this recipe for 30+ years"
"An oldie but a goodie."
"I don't think these were all that great but man my sister does! Out of everything she has tasted and ate that I make she always asks me to make these for her. They taste ok to me they do look awful pretty when you display them on a pretty platter."
"make the filling in advance to season through, try fresh minced Jalapeo's if you like it spicey."
"I made 10doz of these for our new years eve party, set them down on the table to go find the hostess. When I came back there were only a few left! My entire family gives this recipe 5 stars!"
"Wonderful appetizers. My one question is - why discard the ends. I would change that to sample the ends. Usually, if I am entertaining, the prep time is when I have the time to eat! I "sample" things like the ends."
"This was amazing - I have made something like this but with the seasoned salt it really perks up the taste - great tip"
"I made these for a family get together and everyone raved about them and wanted the recipe. I substituted diced red sweet pepper for olives and salsa verde, drained, for green chilies since that is what I had on hand. Worked out great. I was able to use 6 tortillas. Will definitely make again."
"I love these types of recipes, they are so open to be able to against them to your family's liking. You don't like olives, leave them out. Want to add a different spice, go ahead. I use this as my basic recipe and them add and change ingredients to fit my mood, my family's taste, and/or the event I am taking them to. These are the prefect finger food."
"I get great reviews every time I make this recipe. Someone always asks for the recipe."
"Really enjoyed the taste and the ease of making. Only problem I had was after a few hours and especially the next day the tortillas went soft like uncooked dough."
"Question: I made this recipe for a dinner which has been postponed because of weather. Can I freeze these and use them in two weeks?"
"Made these for a party and they were a hit! I put ham in half and just this filling in the other half."
"We made the pinwheels for New Year's Eve. The tortillas were soggy and no one seemed to like them. The inside filling was good. Wish I had thought to scrape off the tortillas and use the filling on crackers. They went in the garbage. Did anyone else have this problem?"
"bland and pasty"
"Yum. Just like the ones I made for our wedding! Didn't use chilies or green onions but double the olives.... also if you want them to be easier to slice, freeze for an hour or so before slicing. Then pop them on a serving platter and leave in the fridge until serving time! I also used a serrated knife to cut them."
"I took a tray of these to a party and they really made me look like a star. easy to make, fast, delicious, not a thing to change about the recipe...and I agree...the electric knife is a great tip. Thank you so much for sharing this recipe!"
"Anytime we have a party or a potluck, I'm asked to bring these! My mom even makes only the filling and uses it on bagels, crackers or eats it with veggies. We ALL absolutely LOVE it!!"
"I wrote a review for this recipe and I never read it ... Why ? Caroline"
"Very good taste - I would make the filling the day before to let flavors mix. The electric knife used to cut is an excellent recommendation - worked GREAT!"
"i have modified this recipe by mixing a package of good seasons fiesta dressing mix to 2 packages of cream cheese. (omit the seasonings & salsa, & sour cream as it's all in the mix) for a mexican flair & it it delicious too. my daughter in law eats a whole tortilla as a sandwich for lunch or dinner"
"Haven't made this yet , but it sounds yummy.I will be trying it."
"So easy and so good. Definitely need more tortillas. Plenty of stuffing. I made nine and probably could have stretched more."
"These are really good. The best thing about them is how easy they are to make."
"I made this for the first time this weekend and it got rave reviews! Even people who said they really don't like olives tried it and loved it! I got many requests for the recipe and I always use that as a measure of success. I'll keep this one in my recipe book for sure."
"I have made theses for years, I am always getting asked to make them at our family and work functions. I triple the recipe and it makes 8 to 10 large ones. Great Recipe."
"They are wonderful. Would use the burito size tortillas next time."
"I had a very similar recipe which I lost in one of my last three moves. This is wonderful! Be sure to drain the green chilies and olives! This recipe makes a lot of filling - I used 8 10" tortillas but may not have used as much of the filling as I should have. HOWEVER, the extra won't go to waste - it's scrumptious on bagels!"
"Outstanding appetizer.. Everyone loved it. easy and plastic wrapped roll can sit in fridge overnight..I drained the chopped green chilies in a tea strainer.."
"These are always a hit when I make them. I've been making them for years and I'm always requested to bring them to various functions.I sometimes substitute hot pepper relish (well drained) instead of the green chilis. It gives it just a bit of a nice bite.Excellent Recipe!"
"I'm making these for a party this weekend, except this time I'm TRIPLEING the recipe b/c they never last very long! Very good and very easy!!!"
"These were delicious and a big hit at my party! I really don't care for olives, but they worked perfectly in this appetizer. And these pinwheels were definitely the easiest I've ever worked with. I will absolutely make again!"
"These were a big hit at the party. I used Neufchatel cheese and omitted the garlic powder and sesoned salt. Didn't last long enough for salsa!"
"I have made these several times and am planning to make them for our church for appetizers on Thanksgiving. Everyone just loves them. I am wondering, just how far ahead they can be made, and if they can be frozen ?We have many other dishes to make and making these ahead would be helpful. Thanks"
"These were fast and easy. I used jalapeno cheddar wraps instead of plain tortillas and they were great."
"I have been making these for years as well. They are so easy and a hit at any get together. Any get together I am responsible for bringing these."
"I made these for a baby shower and they were amazing. They didn't last long because everyone loved them. I will definately make these again and again. Rauten"
"You have to make sure the olives are well-drained so they don't become soggy."
"I made this for a Cristmas buffet. they got very soggy and ended up throwing them out"
"Everyone that has tried this has really liked it -- my pastors keep asking me to make it for ladies night. I added 1/2 cup chopped sweet red pepper for extra color. None of the latino ladies we served had ever seen anything like it, and I thought that was so funny, since it uses tortillas!"
"I have used the samr recipe only I use a thin slice of roast beef or ham from my local deli it is a huge success.Rosie Culver Youngsville La."