Mexican Pinwheels
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Mexican Pinwheels
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These Mexican Pinwheels are always a hit at parties, holidays and get togethers with kids and adults alike. They can be whipped up in practically no time at all, are easy to transport and are make ahead friendly – win, win, win! This pinwheel appetizer recipe is made with creamy taco filling spiked with taco meat, cream cheese, sour cream, salsa, black beans, corn, jalapenos, cilantro and cheese spread over soft flour tortillas, then rolled up into mouthwatering, flavorful, hand held heroes.
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Ingredients
- 7 inch flour tortillas or 6 10-inch tortillas
- 1 pound ground beef lean
- 4-6 garlic minced (may sub 1 tsp garlic powder, cloves
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1/2 tsp EACH smoked paprika
- 1/2 tsp EACH onion powder
- 1/2 tsp EACH salt
- 1/2 tsp EACH dried oregano
- 1/4 teaspoon black pepper
- 8 oz. cream cheese very soft
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 cup sharp cheddar cheese finely shredded
- ½ cup corn rinsed, drained, dried
- ½ cup black beans rinsed, drained, dried
- 1 oz. can green chilies mild, chopped
- 1 oz. can jalapeño chopped
- 1/2 cup cilantro minced (measure before chopping
For Serving (optional)
- guacamole
- salsa
Instructions
- Brown beef in a large skillet until almost cooked through, crumbling it into fine pieces with the back of your spatula. Add garlic and all seasonings and cook through. Drain off any excess grease (if there is any); set aside.
- In a large bowl, whisk together the cream cheese, salsa and sour cream until smooth. Stir in all remaining ingredients (including beef), starting with only 2 tablespoons jalapenos and adding more to taste if desired.
- Working with one tortilla at a time, spread about 3/4 cup (1 cup if 10-inch tortillas) filling to within ½-inch of the edges with an offset spatula (if you have one). Tightly roll up each tortilla.
- Heat a large skillet over medium heat then add tortilla roll ups seam side down, 1-2 at a time. Sear the seam side closed then toast the roll ups until golden on all sides. If you’re in a hurry, you can just sear the bottom seam side closed.
- Line roll ups in a single layer on a platter and cover tightly with plastic wrap. Refrigerate for at least 3 hours or overnight before slicing (otherwise they won't be firm enough and will smoosh).
- Once chilled, slice the roll ups into 1-inch slices. You can also chill, slice and then chill until ready to serve Serve the pinwheels chilled, room temperature or heated in the microwave for a few seconds. Serve with salsa and/or guacamole for dipping.
Notes
- Ground chicken or turkey: use the same seasonings and add 1 teaspoon beef bouillon if desired while cooking.
- Recipe variations: see post for additional recipe variations, tips and tricks.
- Storage: Store the pinwheels tightly covered with plastic wrap for up to 3 days in the refrigerator. Keep in mind, however, pinwheels are at peak freshness and best served the day they are made because the tortillas will soften over time. The pinwheels will still be tasty but not the impressive freshness you want for serving guests.
- To freeze: Line the pinwheels on a baking sheet or platter so they aren’t touching and place in the freezer to flash freeze. Freeze until solid, about 2 hours then transfer to a freezer-safe storage bag or freezer safe container with parchment in between the layers. Press out as much air as possible before sealing to prevent freezer burn. When ready to serve, thaw overnight in the refrigerator.
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