Chile and Cheese Pinwheels

homecook

New member
8 ounces cream cheese, at room temperature
2 cups shredded cheddar cheese
1 can (4 ounces) diced green chiles
2 jalapenos, chopped
6 green onions, sliced
1 cup chopped red bell pepper
2 cans (2 1/4 ounces each) chopped ripe olives, drained
8 (8-inch) soft taco-size reduced-fat flour tortillas
Bottled chunky salsa or homemade.

Combine all ingredients except salsa. Spread about 1/2 cup on each tortilla. Roll up tightly and wrap in plastic wrap. Refrigerate for a couple hours or overnight. Unwrap and cut into 1-1/2 inch pieces. Serve with salsa.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Oh, wow, Barb, these sound perfect for one of my Father's Day appetizers!

Maybe I will fry up some chunks of chorizo, make some guacamole and make a Mexican-themed appetizer spread!

What are other ideas for Mexican finger-food (not dips or nachos) that I can make ahead and take to Dad's?

What about a Mexican shrimp appetizer of some sort?

Lee
 

homecook

New member
Oh, wow, Barb, these sound perfect for one of my Father's Day appetizers!

Maybe I will fry up some chunks of chorizo, make some guacamole and make a Mexican-themed appetizer spread!

What are other ideas for Mexican finger-food (not dips or nachos) that I can make ahead and take to Dad's?

What about a Mexican shrimp appetizer of some sort?

Lee

Make a 7-layer dip with Tostitos. Ok, you said no dips.....let me see what else I have.

Ooh what about the taco tartlets I've posted. I'll bump it for you. They can be eaten hot or cold. I'll see what else.
 
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