Best Baked Tortilla Wheels With Pineapple Salsa Recipes
QUICK TORTILLA PINWHEELS
Prepare these easy, cheesy rollups several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce. -Barbara Keith, Faucett, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 51mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
APPETIZER TORTILLA PINWHEELS
A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese 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
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, 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.
Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BAKED TORTILLA WHEELS WITH PINEAPPLE SALSA
This recipe is from the "Very Vegetarian Cookbook". Very beautiful and flavorful appetizer for the holidays or any get together. Really pretty on blue dishes.
Provided by Engrossed
Categories Sauces
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- For the Tortilla Wheels:.
- Beat the cream cheese until smooth, then add all of the other ingredients and mix well.
- Divide the mixture among the tortillas, spreading it evenly.
- Make 4 stacks of tortillas, 2 high. Roll them up tightly.
- Cover in plastic wrap. Chill for at least 2 hours.
- Preheat oven to 400.
- Unwrap the tortillas and trim away the ends, then cut each roll into eight slices. Place slices on baking sheets and bake for 15 to 20 minutes, until well browned.
- Serve with salsa.
- For the Salsa:.
- Prepare the salsa while the tortilla wheels are chilling.
- Heat a nonstick skillet until evenly hot, then add the mustard seeds, and cook for 1 to 2 minutes, until the seeds begin to pop (be careful not to burn). Allow to cool.
- Grate the rind from the orange, then peel it, and dice the flesh.
- Mix orange flesh and grated rind with mustard seeds and other ingredients, seasoning to taste with salt and pepper.
- Allow the salsa to stand until required.
Nutrition Facts : Calories 277.1, Fat 14, SaturatedFat 7.5, Cholesterol 34.5, Sodium 333.3, Carbohydrate 30.8, Fiber 4, Sugar 10.4, Protein 9.2
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