Fiesta Pinwheels Recipe

5 40 48
Fiesta Pinwheels Recipe
Fiesta Pinwheels Recipe photo by Taste of Home
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Fiesta Pinwheels Recipe

Read Reviews
5 40 48
Publisher Photo
Whenever I serve these make-ahead appetizers, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her recipe home for the holidays. —Diane Martin, Brown Deer, Wisconsin
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling

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 (4 ounces) 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. Yield: about 5 dozen.
Editor's Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.
Originally published as Fiesta Pinwheels in Country Woman Christmas Annual 1997, p22

Nutritional Facts

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

  • 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 (4 ounces) finely shredded cheddar cheese
  • 1/2 cup thinly sliced green onions
  • 8 flour tortillas (10 inches)
  • Salsa
  1. 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.
  2. Roll up jelly-roll style; wrap in plastic. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa. Yield: about 5 dozen.
Editor's Note: Pinwheels may be prepared ahead and frozen. Thaw in refrigerator.
Originally published as Fiesta Pinwheels in Country Woman Christmas Annual 1997, p22

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Reviews forFiesta Pinwheels

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nswdcl User ID: 5530310 265117
Reviewed 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?"

MY REVIEW
tcarver User ID: 5663692 261358
Reviewed Feb. 15, 2017

"They tasted GREAT!"

MY REVIEW
russelkl User ID: 7012001 258505
Reviewed Dec. 23, 2016

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

MY REVIEW
cskrn User ID: 7338987 243493
Reviewed Feb. 8, 2016

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

MY REVIEW
Angel182009 User ID: 6228642 240823
Reviewed Jan. 2, 2016

"I don't know what else to say but wow! This recipe was so easy to put together to feed a crowd and had great flavor. I will be making these again and for every family gathering I host."

MY REVIEW
justmbeth User ID: 1196484 240624
Reviewed Dec. 30, 2015

"Simple and easy to put together for a large party. Made quite a bit."

MY REVIEW
IrishCatnipGirl User ID: 3204378 240402
Reviewed Dec. 28, 2015

"Made these for our family gathering on Christmas Eve and they were a hit! easy to make and when I told my kids to leave me some, they said, "How many?" We'll be making these for every family gathering from now on."

MY REVIEW
Susiew122 User ID: 5821544 240284
Reviewed Dec. 26, 2015

"These were very good, made them for Christmas as I had to bring a dish, ALL were gone and people looked for more. Makes a very lot and easy."

MY REVIEW
mkaskela User ID: 6061564 238443
Reviewed Nov. 30, 2015

"Good. I omitted the olives."

MY REVIEW
Summy User ID: 1386846 238203
Reviewed Nov. 27, 2015

"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. Uses 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!"

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