Need Appetizers? Try Mexican Pinwheels!

Before we had to fly back a few days later, I was sure to have my mom write down this recipe. I knew there were going to be plenty of potlucks and family gatherings back home that summer, and I wanted to take something that we didn’t normally take. When I showed up with a container full of these, it seems like they disappeared in just a matter of minutes. I started making a double batch for larger gatherings because I knew they weren’t going to last long. I have received nothing but positive feedback and a few requests for the recipe since I’ve started making them.

I love making these when we have last minute guests stop over. They are so quick and really delicious.

Ingredients

8 oz Philadelphia cream cheese, softened

1 c Kraft cheddar cheese, shredded

1/2 c ripe olives, chopped

2 Tbsp fresh cilantro, chopped

2 Tbsp scallion, chopped

1/2 tsp garlic powder

4 10″ Azteca flour tortillas

red jalapenos, pickled

Instructions

In medium mixing bowl, combine first 6 ingredients. Mix well.

On each tortilla, spread about 1/2 cup of mixture. In center, place a row of jalapeno halves lengthwise across tortilla.

Roll up jelly roll fashion and wrap in plastic wrap. Refrigerate at least 2 hours. Unwrap and cut each tortilla into 12 slices.

Garnish slices with a star of guacamole if desired. (If you can’t find red jalapenos, green is fine. The red just looks prettier.)

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Quick Tip: Try with shredded pepper jack or Mexican blend cheese.

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Need Appetizers? Try Mexican Pinwheels!

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