Real Recipes From Real Home Cooks ®

mexican pinwheels

(2 ratings)
Blue Ribbon Recipe by
Denise Greene McManaway
Buena Vista, VA

Kids love these in addition to adults! Great buffet addition during the holidays.

Blue Ribbon Recipe

These are a tasty little appetizer that you can just pop in your mouth. The ranch mixed with the cream cheese gives a nice flavor and base for the pinwheels. What gives these a Mexican flair is the green chilies. Green onions add a bit of freshness. These will be great for a party or a game day snack.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 25 serving(s)
prep time 8 Hr 15 Min
method No-Cook or Other

Ingredients For mexican pinwheels

  • 2 can
    mild green chiles (4 oz each)
  • 2 bunch
    green onions
  • 1 jar
    pimentos (7 oz)
  • 2 can
    black olives (2.25 oz each)
  • 8 lg
    flour tortillas
  • 16 oz
    cream cheese, room temperature
  • 2 pkg
    ranch style dressing mix

How To Make mexican pinwheels

Test Kitchen Tips
We found 2 tablespoons of cream cheese was enough for each tortilla. We had just enough filling for 8 tortillas.
  • Prepped veggies for the Mexican Pinwheels.
    Add the chilies to a small bowl. Chop the green onions and add to another small bowl. Drain the pimentos and olives well and add to their own small bowls.
  • Mixing cream cheese and ranch dressing in a bowl.
    Mix the cream cheese with the ranch dressing mix in another bowl.
  • Spreading cream cheese on a tortilla.
    Spread the cream cheese mixture over the tortillas.
  • Sprinkling veggies on tortillas.
    Sprinkle with some of each topping.
  • Rolling tortilla into a log.
    Roll into logs.
  • Tortilla wrapped in plastic wrap.
    Wrap each log tightly in plastic wrap.
  • Process repeated with remaining tortillas.
    Repeat. Place in the fridge overnight.
  • Slicing tortilla logs into pinwheels.
    Right before serving, slice into pinwheels.