mexican pinwheels

★★★★★ 23
a recipe by
Thea Pappalardo
Queens Village, NY

This is a great appetizer to bring to a party because the hostess does not have to worry about baking or heating it. They taste really good too.

Blue Ribbon Recipe

These Mexican pinwheels are super easy to throw together and so tasty. Cream cheese and cheddar cheese are typically used in the filling for pinwheels. Where these become special are the additional ingredients. Black olives add a nice texture. Fresh cilantro gives the filling a punch of flavor and a Mexican flair. Jalapenos give these pinwheels a spicy kick. An easy snack or appetizer for game day, Cinco de Mayo, or really any get-together.

— The Test Kitchen @kitchencrew
★★★★★ 23
serves 48 Pinwheels
prep time 15 Min
cook time 2 Hr
method No-Cook or Other

Ingredients For mexican pinwheels

  • 8 oz
    cream cheese, softened
  • 1 c
    cheddar cheese, shredded
  • 1/2 c
    ripe olives, chopped
  • 2 Tbsp
    fresh cilantro, chopped
  • 2 Tbsp
    scallion, chopped
  • 1/2 tsp
    garlic powder
  • 3
    10" flour tortillas
  • red jalapenos, pickled

How To Make mexican pinwheels

Test Kitchen Tips
We did not have access to red pickled jalapenos so substituted fresh green jalapenos. Just be careful to remove all the seeds.
  • Cream cheese, cheddar cheese, black olives, scallions, and cilantro in a bowl.
    In a medium mixing bowl, combine the first 6 ingredients. Mix well.
  • Cheese mixture on a tortilla with jalapenos placed in center.
    On each tortilla, spread about 1/2 cup of mixture. In the center, place a row of jalapeno halves lengthwise across the tortilla.
  • Rolling up the tortillas.
    Roll up jelly-roll fashion.
  • Tortillas wrapped in plastic wrap.
    Wrap in plastic wrap and refrigerate for at least 2 hours.
  • Slicing the chilled tortillas.
    Unwrap and cut each tortilla into 12 slices. Garnish slices with a bit of guacamole, if desired. (If you can't find red jalapenos, green is fine. The red just looks prettier.)