Appetizer Tortilla Pinwheels Recipe

4.5 60 70
Appetizer Tortilla Pinwheels Recipe
Appetizer Tortilla Pinwheels Recipe photo by Taste of Home
Publisher Photo

Appetizer Tortilla Pinwheels Recipe

Read Reviews
4.5 60 70
Publisher Photo
A friend gave me this recipe, and whenever I serve these pretty and delicious appetizers, people ask me for the recipe, too! Besides being attractive and tasty, the 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
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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. Yield: about 4 dozen.
Originally published as Appetizer Tortilla Pinwheels in Country Woman November/December 1988, p29

  • 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.
Originally published as Appetizer Tortilla Pinwheels in Country Woman November/December 1988, p29

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Reviews forAppetizer Tortilla Pinwheels

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Lorie User ID: 9164892 266156
Reviewed 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"!!!!"

MY REVIEW
Susiew122 User ID: 5821544 258659
Reviewed 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."

MY REVIEW
I_Fortuna User ID: 8342880 245822
Reviewed 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."

MY REVIEW
danchef User ID: 8725357 242913
Reviewed 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"

MY REVIEW
Hoop55 User ID: 8659304 240177
Reviewed 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"

MY REVIEW
AiJen User ID: 2579313 240076
Reviewed 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."

MY REVIEW
PlumaD User ID: 8361565 225922
Reviewed May. 5, 2015

"can these be frozen?"

MY REVIEW
tcarver User ID: 5663692 219693
Reviewed Feb. 4, 2015

"Very tasty. I don't think they are bland as someone described. I love a lot of flavor and found these perfect."

MY REVIEW
20grands User ID: 5689390 214067
Reviewed Dec. 5, 2014

"This is a favorite for all kinds of gatherings. I also recommend the Taste of Home recipe for "Cranberry Feta Pinwheels". Tasty and festive."

MY REVIEW
SimpleFoods User ID: 7160373 51741
Reviewed Nov. 19, 2014 Edited Dec. 24, 2015

"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!"

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