Mexican Pinwheels

“These are very good, and I’ve made them at least a dozen times now.I always combine all the filling ingredients together and then spread the mix on my tortillas, instead of spreading once and sprinkling 4 different ingredients. I’ve also tried many different flavors of wraps/tortillas and the filling goes well with all of them.”

“Wow–these are going to be a mainstay when I have to bring something to a potluck.I made these for Christmas Eve and they were fab!I couldn’t find the pimentos, so I substituted roasted red peppers (chopped).Also, I accidentally bought chopped olives instead of sliced, but they worked fine.I didn’t add the chives and just mixed all the ingredients together to spread on the tortillas.Yum!”

“these are some pretty tasty little guys!i used ranch dressing (to taste) instead of the mix, chopped olives, sweet-hot red pepper relish (replacing pimentos and chilies), and added some taco-seasoned shredded chicken!i also added some sliced green onion tops.i mixed the cream cheese/dressing with the cheddar, relish, and olives, topped with the chicken, sprinkled the green onions, and gave ’em a roll!i did a taste test, without the chicken, and that was very tasty as well.i just wanted to add a bit more bulk!”

“Very good appetizer.Even though I forgot the cheese, they were very good.Be sure to chill them as the flavors meld nicely.Served with a cheese quesadilla, Recipe #109811 and Recipe #235007.”

“Very tasty!Used this filling to make “diploma rolls” for my niece’s graduation (instead of cutting, wrapped a ribbon around them like a diploma.)Used some suggestions from fellow reviewers.Substitutedminced red and yellow peppers for the pimientos, and chopped olives-pretty!.Used green onion & tops-made them kind of onion-y, but that’s OK with my family.Added two tablespoons of salad dressing to smoothe it out.Mixed the filling up the night before, then made the rolls the next day.Good melding for flavor!Thank you very much, I hadn’t ever made pinwheels before and didn’t know what filling I would use.Funny thing, my mother found a pinwheel recipe from the 80’s she remembered liking and-guess what?-an earlier version of this recipe!(Used jalepenos instead of canned green chiles…no thank you….and no ranch dressing mix :-()”

“loved being able to make this a day ahead. served as part of a buffet for 20 people and everyone loved them.”

“I made these with nonfat cream and cheddar cheese and left out the pimentos, and they went over well. I personally thought they were better at room temperature, even if that meant they’d be a bit gooey. Definitely one of the better pinwheels we’ve made either way, thanks!”

“I made these for my daughter’s 1st birthday party after reading the reviews.I wanted something easy to make since I already took on the task of making the cake too.These were a hit and super easy.I made them the night before, allowed them to chill in the refridgerator and cut the day of the party.”

“I thought these were good, not great. Make sure you put ample filling on the tortillas and roll them up tight, so they won’t fall apart when cut. I think the filling is best on crackers.”

“I served this for a Monday night Football get together and needless to say, they were all gone, FAST!I’ve been begged to bring them over for a Superbowl Party.This is the BEST recipe on Mexican Pinwheels I have ever found, EVER!”

“I actually printed this off a long time ago and then couldn’t find it. We had a BBQ to go to yesterday so I whipped these up the night before. They were big hit!!! Everyone loved them including me and my hubby. We couldn’t get enough of them!! Will make these again!!”

“This is a wonderful recipe!I omitted the pimentos and green chilies.I added a layer of cajun roast beef from my local deli.I served the black olives on the side. I also used the onion and chive cream cheese.Me and my friend brough in the new year (08) munching on these little yummies!”

“I made a double batch of these for Christmas, and they were ok.I would have liked a little more seasoning in the cream cheese.I also kinda felt like I was just eating cream cheese.they looked beautiful (I used red and green tortillas) but it did not have as much pizazz as I expected.I think this recipe would be more to my taste if it had some texture like crumbled up bacon or small diced chicken and maybe a little taco seasoning.”

“Easy to make and a big hit. I used onion and chive cream cheese and 10″ tortillas.”

“I made these for a mexican-themed lunch at work the other day. Everyone really liked them — including me! Thanks for the delicious recipe.”

“I used these for a couples baby shower and they went over equally as well with the men as the women.Very good taste, but nothing that would stand out and cause someone to ‘dislike’ somethiing mixed it. I plan to serve them again to a large crowd of Sports-Fans showing up to our house this weekend b/c I know that they will be universally liked, easy to make and look great on a plate.”

“These were fantastic!I used sun dried tomato basil and jalapeno tortillas.Just make sure you roll them as tight as possible.Yum, Yum, Yum!”

“I mixed it up with flavored tortillas.The basil and olive oil flavored were gone first, tomato second, and plain was last.”

“What a great find!I went out of state to attend my Grandsons graduation. This was the perfect appetizer to make; easy, tasty and everyone thought Grandma was so “Cool” to whip it up. (I did take some fresh chives from home and added them with the dressing mix)Thank you Carla for making me look so good.”

“I fixed these the night before a last minute notice for a potlluck at work… easy to make… easy on the eyes, easy to transport. I didn’t use the Hidden Valley ranch mix, and used the Whipped Philly Cream Cheese with chives in the interest of time.Spinach and Jalapeno Cheddar flavored flour tortillas were excellent choice for flavor and color.I received a lot of compliments”