Looking for a crowd-pleasing appetizer that bursts with Mexican flavors? Look no further than these delightful Mexican Tortilla Pinwheels. This recipe combines the zesty taste of salsa, creamy richness of cheese, and a hint of taco seasoning rolled into a delicious appetizer that is perfect for any gathering.
Why You’ll Love This Recipe
- Flavorful Mexican Twist: Enjoy the essence of Mexican cuisine in every bite.
- Easy to Prepare: Simple steps make this appetizer a breeze to make.
- Great for Parties: A perfect finger food for parties and potlucks.
- Colorful and Festive: Vibrant ingredients create a visually appealing dish.
Ingredient Notes
- 8-10 Inch Flour Burrito Tortillas: Provides a sturdy base for the filling.
- 1 cup Salsa: Adds a burst of flavor and moisture.
- 1 Package (8 Oz) Cream Cheese: Brings a creamy texture to the filling.
- ½ cup Sour Cream (4 Oz): Offers a tangy balance to the richness of the cream cheese.
- 1 cup Cheddar Cheese (Shredded): Provides a gooey, cheesy element.
- 2 tbsp Taco Seasoning: Infuses the filling with Mexican spices.
- 1 Can (4.5 Oz) Chopped Black Olives (Drained): Adds a savory touch.
- 1 Green Onion (Chopped): Provides a fresh, onion flavor.
How to Make Mexican Tortilla Pinwheels
Step 1: Prepare the Tortillas
Remove tortillas from the package and set them aside.
Step 2: Make the Filling
In a bowl, combine salsa, cream cheese, sour cream, and taco seasoning. Stir until well mixed.
Step 3: Add Flavorful Ingredients
Mix in cheddar cheese, drained black olives, and chopped green onion.
Step 4: Roll Up the Tortillas
Spread ⅓ cup of the filling on each tortilla. Roll up tightly starting from one end.
Step 5: Chill and Slice
Place the rolled tortillas seam down on a tray. Cover with plastic wrap and refrigerate for 2 hours. Cut into 1-inch pieces and serve with salsa.
Storage Options
To store these flavorful pinwheels, wrap them tightly in plastic wrap or transfer them to an airtight container. Refrigerate for up to 3 days. To freeze, wrap individual slices in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the refrigerator before serving.
Variations and Substitutions
- Spicy Kick: Add diced jalapeños for an extra kick.
- Vegetarian Version: Skip the black olives for a different flavor profile.
- Healthy Twist: Use whole wheat tortillas for a nutritious option.
- Double Cheese Delight: Mix in pepper jack cheese for added flavor.
What to Serve With Mexican Tortilla Pinwheels
- Fresh Guacamole: A creamy dip that pairs perfectly with the pinwheels.
- Margaritas or Sangria: Refreshing beverages to complement the Mexican flavors.
- Spanish Rice: A classic side dish to round out the meal.
- Churros: End on a sweet note with these delightful desserts.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can prepare these pinwheels a day ahead and refrigerate until ready to serve.
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheeses like Monterey Jack or Colby.
Can I add more vegetables to the filling?
Of course! You can incorporate diced bell peppers or tomatoes for added freshness.
Can I make these pinwheels spicy?
Adjust the amount of taco seasoning or add hot sauce to suit your spice preference.
After making these Mexican Tortilla Pinwheels, you can expect a burst of Mexican flavors in every bite. The creamy filling, combined with the tangy salsa and zesty taco seasoning, creates a harmonious blend of textures and tastes that will satisfy your guests’ taste buds. These pinwheels are sure to be a hit at any party or gathering, leaving everyone craving more.
Mexican Tortilla Pinwheels
Ingredients
- 8-10 Inch Flour Burrito Tortillas
- 1 cup Salsa
- 1 package (8 oz) Cream Cheese
- 1/2 cup (4 oz) Sour Cream
- 1 cup Cheddar Cheese (Shredded)
- 2 tbsp Taco Seasoning
- 1 can (4.5 oz) Chopped Black Olives (Drained)
- 1 Green Onion (Chopped)
Instructions
- Remove tortillas from the package and set them aside.
- In a bowl, combine salsa, cream cheese, sour cream, and taco seasoning. Stir until well mixed.
- Mix in cheddar cheese, drained black olives, and chopped green onion.
- Spread ⅓ cup of the filling on each tortilla. Roll up tightly starting from one end.
- Place the rolled tortillas seam down on a tray. Cover with plastic wrap and refrigerate for 2 hours. Cut into 1-inch pieces and serve with salsa.