Yet Another Mexican Pinwheel Recipes

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MEXICAN TACO PINWHEELS

I had these at a party today and I couldn't quit eating them. I'm not a big fan of black olives or chilies but these were incredible. Very popular with everyone. Cook time is refrigeration time. (In response to reviews, I use Old El Paso taco mix and Hidden Valley Ranch dressing mix and have never had any complaints about the saltiness. HTH!)

Provided by Marg CaymanDesigns

Categories     Lunch/Snacks

Time 1h50m

Yield 24 serving(s)

Number Of Ingredients 7



Mexican Taco Pinwheels image

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.

2 (8 ounce) packages ounces cream cheese, softened
1 (4 ounce) can chopped green chilies, drained
1 (4 ounce) can chopped black olives, drained
1/4 cup pimiento, drained
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package dry ranch dressing mix
10 -12 large flour tortillas

MEXICAN PINWHEELS

Make and share this Mexican Pinwheels recipe from Food.com.

Provided by - Carla -

Categories     Lunch/Snacks

Time 20m

Yield 42 serving(s)

Number Of Ingredients 9



Mexican Pinwheels image

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!

Nutrition Facts : Calories 82, Fat 5.5, SaturatedFat 2.9, Cholesterol 14.7, Sodium 158.5, Carbohydrate 6, Fiber 0.5, Sugar 0.7, Protein 2.2

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package hidden valley ranch dressing mix
freshly cut chives, sliced thin
5 (12 inch) flour tortillas
1 (4 ounce) jar diced pimentos, drained & blotted dry with papertowels
1 (4 ounce) can diced green chilies, drained & blotted dry with papertowels
1 (2 1/4 ounce) can sliced black olives, drained & blotted dry with papertowels
1 cup shredded cheddar cheese
salsa

MEXICAN PINWHEELS

Make and share this Mexican Pinwheels recipe from Food.com.

Provided by Lorrie in Montreal

Categories     < 60 Mins

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6



Mexican Pinwheels image

Steps:

  • Preheat oven to 375F degrees.
  • Combine green/red peppers and olives with cheese.
  • Lightly sprinkle cornmeal onto surface of 18x12" cutting board.
  • Unroll crescent roll dough into eight rectangles, firmly press perforations to seal.
  • Spread bean dip evenly to edges of each rectangle.
  • Top each with with 2 tablespoons of cheese and vegetable mixture.
  • Starting with shortest side, roll up; pinch edges to seal.
  • Cut each roll into four 1" slices.
  • Place sliced, cut side down, on a baking sheet or baking stone.
  • Bake 24-26 minutes until golden brown.
  • Serve warm with salsa and sour cream, if desired.

Nutrition Facts : Calories 128.9, Fat 5.7, SaturatedFat 2.6, Cholesterol 21.4, Sodium 243.6, Carbohydrate 14.4, Fiber 1.5, Sugar 1.7, Protein 5.2

1 cup red peppers or 1 cup green pepper, chopped
1/2 cup pitted black olives, chopped
2 tablespoons cornmeal
2 (4 ounce) packages refrigerated crescent dinner rolls
9 ounces bean dip
1 cup monterey jack cheese, shredded

YET ANOTHER MEXICAN PINWHEEL RECIPE!

It's my own variation on the Mexican Pinwheel theme. I just made it up for this past New Year's Eve and it was a big hit!

Provided by Louisiana Susan

Categories     Beginner Cook

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 5



Yet Another Mexican Pinwheel Recipe! image

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.

Nutrition Facts : Calories 770.7, Fat 27.8, SaturatedFat 12, Cholesterol 48.8, Sodium 1835.3, Carbohydrate 105.1, Fiber 9.2, Sugar 3.5, Protein 24.5

8 ounces light cream cheese
1 (1 1/4 ounce) package taco seasoning
1 (10 ounce) can Rotel tomatoes & chilies
1 (10 ounce) can refried black beans
1 (10 count) package flour tortillas

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