Mexican Taco Pinwheels Food

TACO PINWHEELS

Steps:

• In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
• Add the chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
• Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
• Roll up tightly.
• Repeat the process with the remaining tortillas.
• Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
• Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.

TACO PINWHEELS

Steps:

• In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour., Unwrap and cut into 1-in. pieces. Serve with additional salsa.

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.

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:

• 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!

TACO PINWHEELS APPETIZERS

Steps:

• In a small bowl, beat cream cheese and taco seasoning until blended. Stir in the refried beans. Spread 3-4 tablespoons over each tortilla. Layer lettuce, tomatoes, chilies and olives down the center of each tortilla; roll up tightly to 2-in. diameter. , Wrap in plastic and refrigerate for at least 1 hour. Cut into 1-in. slices. Serve with salsa.

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.

TACO PINWHEELS

Steps:

• Brown beef with onions and tomatoes in large skillet over medium heat; drain. Return meat mixture to skillet; stir in dressing and seasoning mix. Cool completely.
• Unroll crescent dough onto lightly floured surface; press into 12x10-inch rectangle. Sprinkle with cheese to within 1 inch of all sides; cover with beef mixture.
• Roll up dough, starting at one long side; press seams together to seal. Wrap tightly with plastic wrap. Refrigerate 15 min.
• Heat oven to 375ºF. Transfer roll-up to cutting board; cut into 12 slices. Place, cut sides up, on parchment-covered baking sheet. Press tops of pinwheels to flatten slightly.
• Bake 18 to 20 min. or until golden brown. Let stand 1 min. before removing pinwheels from baking sheet to serve.

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.