Irene's Super Simple Mexican Fiesta Pinwheels |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 60 |
|
I got this recipe from my friend, Renie, after she made them for a holiday party and my oldest son ate 14 of them. My fiance hates any kind of olives and he ate quite a few of them, too. Even the worst of cooks can put these together and have a tasty, little appetizer to take to a party! (Plus, their cheap as heck to make) Add the olives, chilies and pimentos to suit your own tastes. Ingredients:
10 (10 inch) flour tortillas |
1 (1 ounce) packet dry ranch dressing mix |
2 (16 ounce) packages cream cheese, softened |
1/2-1 cup chopped black olives, drained |
1/2-1 cup chopped green chili, drained |
1/4-1/2 cup pimentos, drained |
Directions:
1. Mix ranch dressing mix and cream cheese until well blended.
2. Add the rest of the ingredients and stir until well combined. Adjust the olive, chilies and pimento amounts to taste before adding.
3. Divide equally between tortillas and spread evenly over tortilla.
4. Roll up tortillas and cut off ends.
5. Optional: You don't have to, but I would recommend covering and refrigerating the rolls for a few hours or overnight to blend the flavors and help them firm up before slicing.
6. Either way, slice evenly, width-wise, into pinwheels. You'll get 6-8 pinwheels per wrap, depending on how thin or thick you slice them.
|
|