Mexican Pinwheels

Denise Greene McManaway


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.

Tip: We found 2 tablespoons of cream cheese was enough for each tortilla. We had just enough filling for 8 tortillas. The Test Kitchen


★★★★★ 2 votes

1 Hr
No-Cook or Other


  • 8 large
    flour tortillas
  • 2 can(s)
    green chiles, mild, 4 oz each
  • 2 bunch
    green onions
  • 1 jar(s)
    pimentos, 7 oz
  • 2 can(s)
    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


  1. Drain all veggies extra well. Chop all veggies.
  2. Bring cream cheese to room temp. Mix cheese with ranch dressing mix.
  3. Spread cream cheese mixture over tortilla.
  4. Sprinkle with veggies.
  5. Roll into a log.
  6. Wrap tightly in plastic wrap.
  7. Repeat. Place in fridge overnight.
  8. Right before serving, slice into 'pinwheels'.

Printable Recipe Card

About Mexican Pinwheels

Course/Dish: Vegetable Appetizers
Main Ingredient: Dairy
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy For Kids
Hashtags: #pinwheel #mexican

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