These bite-sized Mexican Tortilla Pinwheels are packed with bold flavors from the southwest, and just as importantly, are quick and easy to prepare!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone, as always. #KickUpTheFlavor #CollectiveBias
As a foodie and a blogger, my friends typically have high expectations regarding the dish I bring to pass at parties and gatherings. So when I was invited to my friend’s New Year’s Eve party last year, what dazzling culinary creation did I bring to show my gratitude for the invitation? I ran to the basement and grabbed a jar of these spicy cider dill pickles.
-Insert Sad Trombone Music-
OK, that was a less than dazzling dish to pass. Don’t get me wrong, my spicy cider dill pickles taste great, but I kind of phoned that one in. I wasn’t really prepared for the party so I grabbed the first thing that was convenient. However, this year I’m ready with Pace® Salsa to kick up the flavor in my Mexican Tortilla Pinwheels! These bite-sized Mexican roll ups are packed with bold flavors of the southwest, and just as importantly, are quick and easy to prepare!
Pace® Salsa is a versatile, go-to, ingredient that I use to easily add genuine southwest flavor to simple, out-of-the-box dishes, such as this simple appetizer. I’ve even used it in the past to make an incredibly simple Cheesy Tex-Mex Rice! My Mexican Tortilla Pinwheels, however, require no cooking, just some simple prep work and you are ready to rock that party!
Your friends will love these Mexican Tortilla Pinwheels, they are soft, packed with flavor, and crisp bits of vegetables from the Pace® Salsa are found in each bite! Plus, since they can be made well in advance of any gathering, they are the ideal finger food to bring to your next party!
Mexican Tortilla Pinwheels
Ingredients
- 8, 10" Flour Burrito Tortillas
- 1 cup Salsa
- 8 oz Cream Cheese
- 4 oz Sour Cream
- 1 cup Shredded Cheddar Cheese
- 2 tablespoon Taco Seasoning
- 4.5 oz can sliced or chopped black olives (drained)
- 1 Green Onion (chopped)
Instructions
- Set aside the tortillas, and then combine all remaining ingredients in a large bowl.
- Once thoroughly combined, scoop out roughly ~⅓ cup of the mixture and spread it evenly onto one side each tortilla.
- Starting at one end, tightly roll up each tortilla and place it seam side down on a tray.
- Once all tortillas have been rolled, cover with plastic and place in the refrigerator for at least 2 hours to soften and absorb flavors.
- Cut into 1" pieces and serve!
Notes
If you enjoyed my Mexican Tortilla Pinwheels recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Louise
Leave out the salsa from this recipe. Instead, add a bowl of Salsa next to your serving platter, on the table, on the side, using a small spoon to top each 1" slice with a small amount of salsa just before you put one your mouth or if you take several at once, spoon a dollop on top of each of them on your serving plate. You still get the salsa included, but the filling is NOT sloppy! Problem solved!
South Red
I wish I had read this before I mixed them up. Mixture is pourable but not spreadable! Looking for another recipe. 🙁
Britt
They taste good but soupy. This is the 2nd time I’ve made them and even did less chunky salads this time.
Renee V
Can these be made the day before event?
Fox Valley Foodie
Yes, these absolutely can be made in advance.
Heather
Can I freeze these please
Janelle
I make these all the time for any type of gatherings and always get so many compliments! These are requested! I make them exactly as stated and they’re perfect!
Tina B
I mixed up the filling today, following the recipe exactly, and it is like soup. Thinking I need to add about a pound of cream cheese to make it thick enough to spread, or just dump the whole thing in the trash. Thanks for nothing...
Fox Valley Foodie
Sorry, you had issues. I am curious how that is possible, since the recipe doesn't call for enough liquid to make it soupy and in the 4 years since this recipe has been published no one else had a similar issue. Are you sure only 1 cup of salsa was used, and no additional liquid was added? Was it perhaps a very watery salsa? As you see in the photos, I use thick and chunky.
Sheree
Mine was also soupy. I used the exact salsa you pictured.
Brooke
Recipe is so easy and turns out perfect every time, thank you!!
Sandy
I didn't have any green onion and forgot to add the salsa and they still are delicious! Thanks for an easy recipe.
LaDawn
Could I make the filling a week ahead of time, and then assemble them the day of? Planning on making these while camping, and it would be a lot easier if I could make the filling ahead of time.
Fox Valley Foodie
That should probably work fine, though I wouldn't go any longer than a week. Obviously, make sure you keep it cold for the week too since the filling is dairy based.
Pat
Easy to make..went as fast as they were to make. Will definitely make again.
Jamie
In the photos, it looks like there are corn kernels...do you add a drained can of corn to these?
Fox Valley Foodie
Nope, that is cheese you are seeing.
Nicole
How far in advance can these be made? Can I make them Thursday for a party Saturday afternoon?
Fox Valley Foodie
These can be made a few days in advance without a problem. Thursday would be just fine!
Jessica
If I were to add some shredded chicken to these, would you have any recommendations to the rest of the recipe or keep it all the same?
Fox Valley Foodie
Keep the rest the same, just plan for more filling. You may end up using extra tortillas though.
John
I don't understand how putting these in a fridge would soften them up you'd think it would firm them up? I'm making four batches of these. Will see or try to see what you meant! Another thing check out my email and try to make fun of it?
Fox Valley Foodie
Letting them sit in the fridge for a few hours will give the tortillas time to soak in a little moisture from the filling, thus softening them.
Janeen
the recipe calls for eight 10" tortillas Shouldn't it call for three. To make eight I would have to triple the recipe?
Fox Valley Foodie
8 is the correct amount. You only need to spread a thin layer onto each tortilla prior to rolling, so the filling actually goes a long way. However, feel free to only use 3 tortillas if you enjoy the recipe better that way!
Hyla Glover
Do you use chunky salsa?
Fox Valley Foodie
Yes I do. However, I would have no problem using Pace Picante if I had that on hand instead.
Kat Engle
Love the idea but am confused at the need for 8-10" tortillas since it looks as if only about 3 of them would suffice in order to produce 16 servings. What am I missing??
Fox Valley Foodie
For a serving, it is assumed each person will be having more than one bite. About 1/2 of a tortilla roll is considered a serving in this recipe. Let me know if you want additional clarification, or have further questions!
Carolyn West
These are great... I love appetizers that don't actually have to be cooked. I'm sure these wouldn't last long at a party. #client