Southwestern Chicken Pinwheels Recipes

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 **.

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.

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.

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.

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!