Best Fiesta Pinwheels Recipes

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FIESTA PINWHEELS



Fiesta Pinwheels image

Whenever I serve this make-ahead, easy 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 Mexican pinwheels home for the holidays. -Diane Martin, Brown Deer, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 5 dozen.

Number Of Ingredients 11

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 chiles
1 cup finely shredded cheddar cheese
1/2 cup thinly sliced green onions
8 flour tortillas (10 inches)
Salsa

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.

Nutrition Facts : Calories 59 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 154mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

FIESTA PINWHEELS



Fiesta Pinwheels image

This is a festive appetizer with cream cheese, sour cream, and picante sauce wrapped in flour tortillas. Serve with salsa.

Provided by ACPHIFER

Categories     Appetizers and Snacks     Wraps and Rolls

Time 2h20m

Yield 30

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
½ cup sour cream
¼ cup picante sauce
2 tablespoons taco seasoning mix
1 pinch garlic powder
1 (4.5 ounce) can chopped black olives, drained
1 (4 ounce) can chopped green chilies
1 cup finely shredded Cheddar cheese
8 flour tortillas

Steps:

  • Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth. Stir olives, chilies, and Cheddar cheese into the cream cheese mixture.
  • Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 8.7 g, Cholesterol 13.9 mg, Fat 6 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 3.2 g, Sodium 252.4 mg, Sugar 0.4 g

FIESTA PINWHEELS



Fiesta Pinwheels image

A great appetizer that can be made a few days ahead. They also freeze well.

Provided by Laura Yoder

Categories     Vegetable Appetizers

Number Of Ingredients 6

2 - 8 oz. cream cheese, room temperature
1 pkg hidden valley fiesta ranch dip mix
3 green onions - chopped fine
1/2 red bell pepper - chopped fine
3 Tbsp black olives - chopped fine
5 tortillas - large 10" or 10 small

Steps:

  • 1. Mix ingredients well (except tortillas).Spread on tortillas. Roll each tortilla up tightly. Wrap in waxed paper and refridgerate until firm. Remove from refridgerator and unwrap. Trim off both ends. Slice each tortillas into pinwheels. Serve with salsa.

FIESTA PINWHEELS



Fiesta Pinwheels image

Found this recipe in a Taste of Home Holiday collection. My family loves to have munchies during get togethers and this is a favorite. Cooking time listed is actually refridgeration time needed.

Provided by Julie Tremmel

Categories     Lunch/Snacks

Time 2h25m

Yield 5 dozen

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup salsa
2 tablespoons taco seasoning
1/4 teaspoon garlic powder
1 (4 1/2 ounce) can black olives, chop & drain
1 (4 ounce) can green chilies, chopped
1 cup cheddar cheese, finely shredded
1/2 cup green onion, thinly sliced
8 flour tortillas (10 inch size)

Steps:

  • In a small mixing bowl beat cream cheese until smooth.
  • Stir in sour cream, salsa, taco seasoning and garlic powder until well blended.
  • Add in the olives, chiles, cheese and onions.
  • Spread 1/2 cup cheese mixture on each tortilla. Roll up jelly roll style.
  • Refridgerate 2 hours or overnight.
  • Slice into 1 inch pieces. Serve with salsa.
  • Pinwheels may be prepared ahead of time and frozen. Thaw in the refridgerator.

Nutrition Facts : Calories 494, Fat 34.7, SaturatedFat 19, Cholesterol 83.8, Sodium 895.5, Carbohydrate 32.5, Fiber 3.1, Sugar 3, Protein 14.8

FIESTA PINWHEELS - MAROSE



FIESTA PINWHEELS - MAROSE image

Number Of Ingredients 8

1 c. sour cream
8 oz. cream cheese
4 oz. drained, chopped green chiles
4 oz. drained, chopped black olives
1/2 c. chopped green onions
1 c. shredded cheddar cheese
1/2 pkg. taco seasoning
1 pkg. large tortillas (about 10 oz.) (You will use about 5 tortillas.)

Steps:

  • Mix sour cream and cream cheese until smooth. Add remaining ingredients except tortillas. Spread mixture on tortillas, and then roll up tortillas. After rolling each tortilla, wrap each tortilla separately in saran wrap and refrigerate for several hours or overnight. After removing aran wrap from each rolled tortilla, slice each one in 1/2- to 3/4-inch pieces. (Electric knife can help. You might want to dispose of unfilled areas at ends.) Place on serving tray with cut side up.

FIESTA PINWHEELS



FIESTA PINWHEELS image

Categories     Cheese

Yield 30 pinwheels

Number Of Ingredients 7

8 oz. cream cheese, softened
1 tsp chili powder
2 tbsp minced onion
1 tbsp chopped cilantro
4 oz can of chopped chilies, drained
4 oz. of sliced, black olives
5 10 inch flour or wheat tortillas

Steps:

  • Stir together cream cheese and chili powder until smooth. Stir in onion, cilantro, chilies, olives and salt and pepper to taste. Stir until well blended. Spread 1/3 cup of mixture onto each tortilla. Roll up tightly, jelly roll fashion. Put tortillas, seam side down in individual Saran Wrap packages. Chill for 2 - 4 hours. Trim ends and cut into 1 1/4 inch pieces. Serve at room temperature with salsa.

FIESTA PINWHEELS



Fiesta Pinwheels image

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

Provided by @MakeItYours

Number Of Ingredients 11

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

Steps:

  • 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.

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