Southwestern Chicken Pinwheels Food

SOUTHWEST CHICKEN TORTILLA PINWHEELS

Steps:

• Use a mixer to combine cream cheese, sour cream, diced tomatoes, garlic, and seasonings. Use a spoon to stir in cheese, green onion, olives, jalapeno (if using), and shredded chicken.
• Divide mixture between the tortillas, spreading out evenly leaving about a ½-inch border at the edge. Roll up tightly. Wrap rollups tightly in plastic wrap and transfer to the refrigerator to chill for at least an hour or until ready to serve.
• Remove from refrigerator and use a sharp knife to slice into 2-inch pieces.

SOUTHWESTERN CHICKEN PINWHEELS

Steps:

• In a medium bowl, mix together the cream cheese and taco seasoning until well blended.
• Spread evenly onto the tortillas.
• Next add the black beans, chicken, onions tomatoes and cheese in a thin layer over each tortilla - don't add too much of the toppings or else they will be hard to roll up.
• Roll tightly in cling wrap and refrigerate for 8 hrs or overnight.
• Slice into 1 inch slices and serve.
• Note - it is easier to slice if you place them in the freezer for 1/2 hr or so first.
• ** I only use about 1/2 - 3/4 of the can of beans, it all depends on how much you like them **.
• ** I only use about 1/2 the package of taco seasoning as well as I find a full packet to be a little too salty **.

SOUTHWESTERN PINWHEELS

Steps:

• In small bowl, combine cream cheese, shredded cheese, green onion, salsa, cilantro and cumin.
• Mix until combined.
• Spread cheese mixture over tortillas.
• Place a layer of spinach over cheese.
• Roll tightly and then wrap in plastic.
• Chill at least 1 hour or up to 8 hours.
• Cut crosswise into 1-inch pieces.
• Place on a serving platter with the cut side up.
• Garnish each pinwheel with cilantro sprig. Cover and chill up to 1 hour before serving. Before serving, add a dollop of salsa to the top of each pinwheel.

HIDDEN VALLEY RANCH PINWHEELS

Steps:

• In a bowl, mix the first 3 ingredients.
• Evenly divide, and spread the mixed mixture between the 4 the tortillas.
• Drain the pimientos, chilies and olives, and blot on a paper towel to dry; mix the 3 ingredients in a small bowl.
• Sprinkle evenly on top of the cream cheese mixture.
• Roll the tortillas very tightly.
• Chill for minimum of 2 hours.
• Remove frome fridge; cut the rolled tortillas into 1-inch pieces (discard the ends if desired).
• Serve with spirals facing upwards-- delicious!

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.

SOUTHWEST CHICKEN WRAP PINWHEELS

Steps:

• 1. Using a mixer, combine cream cheese, sour cream, diced tomatoes, garlic, and seasonings.
• 2. Using a spoon, stir in cheese, green onion, olives, jalapeno, and shredded chicken.
• 3. Divide the mixture between the tortillas (I got four), spreading out evenly leaving about 1/2 inch border at the edge. Roll up tightly, and wrap in plastic wrap. Refrigerate for at least one hour or until ready to serve.
• 4. Remove from refrigerator and use a sharp knife to slice into 1-1/2" to 2" pieces.

SOUTHWEST ROLL-UPS

Steps:

• In a food processor; combine the first eight ingredients and 1/2 cup cheese; cover and process until smooth. Spread evenly over tortillas. Roll up and place seam side down in a greased 13x9-in. baking dish. , Cover and bake at 350° for 20 minutes or until heated through. Sprinkle with remaining cheese; let stand until cheese melts. Serve with sour cream and salsa if desired.

SOUTHWEST CHICKEN AND BACON ROLLUPS

Steps:

• In a bowl, combine cream cheese, chicken, bacon and salsa.
• Gently stir until well combined.
• Spread chicken mixture on each tortilla.
• Roll up and wrap in plastic wrap.
• Refrigerate until serving time.
• To serve, cut tortillas into 1 inch pieces.
• If desired, serve with additional salsa for dipping.

SOUTHWESTERN PINWHEELS

Steps:

• In a bowl, combine cream cheese, shredded cheese, scallion, salsa, cilantro and cumin and mix well.
• Spread mixture evenly over the two flour tortillas- be sure to reach to the ends.
• Place a single layer of the baby spinach leaves evenly over the crem cheese mixture.
• Roll the tortillas tightly.
• This step is important and will give the"pinwheel" look to your appetizers.
• Wrap each roll in plastic wrap, and chill for at least an hour, or up to 8 hours.
• After rolls are chilled, unwrap and cut each one in half.
• Begin from the smooth half, and cut roll into 1 inch circles.
• You should get 4 to 5 circles from each tortilla half depending on how well you tortilla"ends" hold together.
• Arrange your pinwheels cut side up on your serving platter.
• Cover and chill for up to one hour before serving.