Mexican Pinwheels Recipes

MEXICAN PINWHEELS

Steps:

• In a large mixing bowl, combine the cream cheese, chicken and sour cream. Use a hand mixer if you have one to make sure it's really well combined.
• Stir in salsa, shredded cheese and taco seasoning, then gently fold in green onions, olives and cilantro.
• Lay one tortilla on a flat surface and spread ¼ of the chicken mixture evenly on the tortilla, leaving about 1/3 of an inch around the edges.
• Roll tortilla into a log shape. Wrap tightly with plastic wrap. Repeat with the remaining ingredients, wrap tightly with plastic wrap, then refrigerate logs for at least 30 minutes or up to 24 hours.
• When ready to serve, remove logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.
• Arrange on a serving platter and garnish with fresh cilantro, if desired.

FIESTA PINWHEELS

Steps:

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

MEXICAN PINWHEELS

Steps:

• In a large bowl or stand mixer combine cream cheese, sour cream, rotel, bell pepper, chicken, cheese, taco seasoning, green onions and cilantro. Using the mixer or hand mixer beat together until smooth.
• Place 1/4- 1/2 cup of the mixture on the tortilla and spread leaving about an inch from the edges. Roll up tightly and refrigerate for an hour.
• Slice into one inch pinwheels and serve.