Fiesta Pinwheels

Name: Fiesta Pinwheels
Prep time: 15 min
Total time: 15 min
Yield: about 5 dozen.
Ingredients: 1 package (8 ounces) cream cheese, softened; 1/2 cup sour cream; 1/4 cup picante sauce; 2 tablespoons taco seasoning; Dash garlic powder; 1 can (4-1/2 ounces) chopped ripe olives, drained; 1 can (4 ounces) chopped green chilies; 1 cup finely shredded cheddar cheese; 1/2 cup thinly sliced green onions; 8 flour tortillas (10 inches); Salsa

Whenever I serve this make-ahead pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her pinwheels home for the holidays. —Diane Martin, Brown Deer, Wisconsin

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning
Dash garlic powder
1 can (4-1/2 ounces) chopped ripe olives, drained
1 can (4 ounces) chopped green chilies
1 cup finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 inches)
Salsa

Directions

In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla.
Roll up jelly-roll style; wrap in plastic. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

Editor's Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.

Nutrition Facts

3 each: 170 calories, 9g fat (5g saturated fat), 22mg cholesterol, 402mg sodium, 15g carbohydrate (1g sugars, 3g fiber), 5g protein.

Originally published as Fiesta Pinwheels in Country Woman Christmas 1997

Reviews

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Average Rating:

fhquilting

Mar 5, 2018

This is a wonderful recipe...so good! Note to HB Cook from 2009: yes, there is waste on the ends; but that is your reward for your hard work...you eat the ends. O Happy day!!
momtotomandmike

Dec 31, 2017

Always a hit!
Summy

Dec 31, 2017

This was yummy! I made it exactly as written. To prevent the filling from spilling out, I simply stopped spreading it about 1 inch from one side of the tortilla, then rolled the tortilla toward that end. The filling kind of squished and spread itself into that area as I rolled, and there was no spillage. Use a very sharp non-serrated knife to cut it. I am also using this as a sandwich spread with avocado for my quick breakfast this morning. Delicious!
a4888741

Dec 8, 2017

We really like this recipe. I usually add some extra cayenne pepper to kick up the heat a bit.I do really disagree with the instruction to refrigerate "2 hours or overnight", though. The first time I made them, I made them a day ahead and the tortillas had turned a bit slimy by the time we served them. Since then I make them just 1-2 hours ahead, and they turn out great.
MJ

Oct 17, 2017

Excellent Spicy flavor. Big hit with the guys.Picante sauce is thicker than regular salsa. Use either and make sure its at least medium (heat)
ChrisD1717

Sep 2, 2017

Made for a party. Everyone raved about them. They were awesome. Will definitely make again.
nswdcl

Apr 24, 2017

I am very happy to have this recipe. I think I had these years ago, but failed to get the recipe then. Just to clarify, is picante sauce the same thing as the salsa you serve it with, or is it something like Cholula or Tobasco?
tcarver

Feb 15, 2017

They tasted GREAT!
russelkl

Dec 23, 2016

I've made these on several occasions and they are a big hit!
cskrn

Feb 8, 2016

I made these for a superbowl party. Everyone loved them!