Mexican Pinwheels Food

MEXICAN TACO PINWHEELS

Steps:

• Mix all ingredients except tortillas.
• Divide mixture evenly among tortillas, spread slightly and roll up.
• Refrigerate 1-2 hours and cut into 1-inch slices.
• Can be served with sour cream if desired.

MEXICAN PINWHEELS

Steps:

• Mix cream cheese, ranch dressing mix and green onions or chives well.
• Spread evenly over the tortillas.
• Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture.
• Roll up tortillas tightly.
• Wrap with plastic wrap and chill a minimum of 2 hours before serving.
• Remove plastic wrap and cut rolls into equal pieces - discarding the ends.
• Serve with salsa and Enjoy!

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

MEXICAN CHICKEN PINWHEELS

Steps:

• Mix reduced-fat cream cheese and shredded cheese in medium bowl until blended. Stir in all remaining ingredients except tortillas.
• Spread onto tortillas; roll up. Wrap individually in plastic wrap. Refrigerate 2 hours.
• Heat oven to 375°F. Unwrap roll-ups. Trim and discard ends. Cut each roll-up into 10 diagonal slices. Place, cut sides up, on baking sheet sprayed with cooking spray.
• Bake 10 min., turning after 5 min.

MEXICAN TACO PINWHEELS

Steps:

• Mix all ingredients except tortillas.
• Divide mixture evenly among tortillas, spread slightly and roll up.
• Refrigerate 1 to 2 hours and cut into 1 inch slices.
• Can be served with sour cream 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.

YET ANOTHER MEXICAN PINWHEEL RECIPE!

Steps:

• Mix the cream cheese and taco seasoning together. I don't use the entire can of Rotel tomatoes or Refried beans. About 4 tablespoons of each into the mixture. But you can adjust to your taste.
• Evenly divide the mixture between the tortillas and then roll them up tightly. Cover with saran wrap and chill in the refrigerator for a couple of hours.
• Then cut them up into slices discarding (or eating!) the ends. Very easy but very good with a kick!
• The great thing is that you can mix in your own favorites into the recipe. Black olives, pimentos, etc.