mexican pinwheels

★★★★★ 2
a 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 cream cheese gives a nice flavor and base for the pinwheels. What gives these a Mexican flair is the green chilies and black olives. Green onions add a bit of freshness. These will be great for a party or a game day snack.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 25
prep time 1 Hr
method No-Cook or Other

Ingredients For mexican pinwheels

  • 8 lg
    flour tortillas
  • 2 can
    green chiles, mild, 4 oz each
  • 2 bunch
    green onions
  • 1 jar
    pimentos, 7 oz
  • 2 can
    black olives, 2.25 oz each
  • 2 pkg
    cream cheese, 8 oz each, room temp
  • 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.
    Drain all veggies extra well. Chop all veggies.
  • Mixing cream cheese and ranch dressing in a bowl.
    Bring cream cheese to room temp. Mix cheese with ranch dressing mix.
  • Spreading cream cheese on a tortilla.
    Spread cream cheese mixture over tortilla.
  • Sprinkling veggies on tortillas.
    Sprinkle with veggies.
  • Rolling tortilla into a log.
    Roll into a log.
  • Tortilla wrapped in plastic wrap.
    Wrap tightly in plastic wrap.
  • Process repeated with remaining tortillas.
    Repeat. Place in fridge overnight.
  • Slicing tortilla logs into pinwheels.
    Right before serving, slice into 'pinwheels'.