These Mexican Pinwheels are a great vegetarian snack, perfect for pot lucks and backyard parties. They travel well and can be made up to 24 hours in advance. Jam packed with flavor these pinwheels are such a quick and delicious party snack.
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What is inside the Mexican Pinwheels?
To fill these Mexican pinwheels I like to use a mixture of cream cheese and sour cream, this ensures it stays soft once they have been rolled and refrigerated.
The cream cheese and sour cream is then flavoured with chilies, green onions, shredded cheese, red bell pepper and cajun spices.
Can you make these pinwheels in advance?
They sure can!!! Just be sure to wrap them really tightly so the tortilla doesn't dry out around the edge.
How far ahead can these pinwheels be made?
These mexican pinwheels need at least 2 hours in the fridge, but you can make them up to 24 hours before you need them. My normal time is around 12-14 hours. So I usually make them the evening before a morning tea or lunch party, or in the morning for an evening party.
Like I say above, just be sure to really wrap these well. The edges of the tortillas have a tendency to dry out and crisp up. And no one wants that!!!
Which tortillas to use for these Mexican vegetarian Pinwheels
You want to use flour tortillas for this recipe, they soften well and will keep together when rolled.
I make my home flour tortillas - Learn how to make tortillas.
But if you are buying your wraps them buy the large or jumbo wraps.
My pinwheels always fall apart, what am I doing wrong?
If your pinwheels are falling apart there could be one of 4 things wrong.
- not enough filling
- not wrapping the tortillas tight enough
- not refrigerating for long enough
- the pinwheels were sliced too thinly
To ensure you get the perfect pinwheel:
- Spread the cream cheese mixture evenly over the tortilla making sure you get as close to the edge as you can. This will provide a 'glue' for your pinwheels.
- When you start to roll your pinwheel, make the roll as tight as you can. Once you have finished, immediately wrap the roll up in cling film. Ensure this is tight and well sealed. I like to then pinch the ends together and roll it a couple more times so I have a nice tight roll.
- To make sure the pinwheels are stuck together and the tortillas have softened up, refrigerate your logs for at least 2 hours. Remember you can make these the day before so give them time to set.
- It is best to slice the pinwheels into roughly ½ inch slices, don't go too thin as then there isn't enough tortilla in each pinwheel to create a sturdy structure.
If you follows these tips you should find your mexican pinwheels stay perfectly together.
I want to take these to a potluck, how should I do that?
I know we all like to turn up at a potluck with our dish looking fabulous, but the best way to transport these Mexican pinwheels is to keep them wrapped in clingfilm and then slice them when you arrive at your destination.
If you really need to have then fully prepared in advance; slice them, lay them onto a platter and then double wrap the platter with cling film. They should stay together well. Also ensure your slices are 1 inch thick, this will give them more stability when transporting.
Enjoy x
For more party snacks why not try:
- Smoked Fish Dip with Cream Cheese
- Posh Party Hummus with Pomegranate
- Zucchini Pancakes with Feta Cream
- What to put on a Relish Tray
- Mini Cheesy Potato Tacos
- 3 Easy Smoked Salmon Appetizers
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Vegetarian Mexican Pinwheels - A Make Ahead Snack
Ingredients
- 1 green chili
- ½ small red bell pepper
- 2 green onions
- 1 package cream cheese (8 ounce) - softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon cajun seasoning
- ¼ teaspoon salt see notes
- 8 flour tortillas
Instructions
- Finely chop the green chili, bell pepper and green onions.
- In a medium bowl, combine the cream cheese and sour cream and mix thoroughly.
- Stir in cheddar cheese, chopped chilies, green onion and bell pepper.
- Add the cajun seasoning and salt if using.
- Stir everything together until well combined.
- Lay a tortilla on a chopping board and evenly spread about ⅓-1/2 cup of the filling over it. (The exact amount will depend on the size of your tortilla.)
- Roll the tortilla up tightly and wrap in plastic wrap.
- Repeat with the remaining tortillas.
- Place all tortillas in the refrigerator for at least 2 hours or overnight.
- Slice in ½ inch pieces and serve.
Joan says
Are the tortillas fajita or burrito size? I want to make them tomorrow.
Claire McEwen says
Hi Joan, I use the regular sized tortillas that you would use for fajitas. But you could use the burrito ones. You could just make less of the logs, but I think the overall number of pinwheels would be around the same.
hope that helps
Cx
Katie says
Can I use all cream cheese instead of sour cream? Just bot a sour cream fan. And do all grocery stores sell green chilies? Not sure if my Giant does or not. If they don’t, what can I use in place of it? Canned green chilies or a jalapeño? And if so, how much? Thanks so much!
Claire McEwen says
I have never tried it with just cream cheese, the sour cream makes the mixture easier to work with, but if you use a softer cream cheese then it should still work.
Most grocery stores I visit do tend to sell the green chillies, but you can use any colour that is available in your store 🙂 And you could definitely use a jalapeño, I do that quite often.
Hope that helps
Cx
Nadine OSullivan says
I'd like to know if adding shreaded chicken to this recipe would work well other than it no longer considered vegetarian.
Claire McEwen says
I think as long as the chicken is finely shredded and well mixed with the cream cheese it will work just fine 😀
Hope that helps Nadine.
Danielle says
These are so awesome! Perfect appetizer for a party! Great that you can make them ahead and I love that you added tips for making them. For some reason, I always have trouble with food that needs to be wrapped LOL!
Claire McEwen says
I love everything that can be made ahead 😀
Cling film is just the worst...sticks to itself when you don't want it to and then never when you want it to!!!
Meagan says
Are these large or small tortillas?
Claire McEwen says
Hi Meagan, you want to use the large or jumbo wraps.
Helen says
Gorgeous photos, Claire!
I'm sure these are one of those things that always disappear first at parties.
Great idea, and thanks for the helpful tips! I'll be making these next time I have to take along something to a party!
Claire McEwen says
Thank you Helen, they are always a hit! With kids and adults 😀
Amy Nash says
My kids loved these! They are so easy to make and such a great lunch for summer days!
Claire McEwen says
So happy they are 100% kid approved 😀 😀
Linda says
I would be gobbling these up before the party even started! lol They sound so easy to make and I love the spicy edge with the cajun seasoning. These would be perfect for any get-together any time of year.
Claire McEwen says
Hehe, I definitely eat all the ends when I am plating these up 😉
Jenn says
Hold me back! I could seriously devour the whole tray! LOVE that they're make-ahead too!
Claire McEwen says
Thank you Jenn....they always vanish very quickly!
Claire McEwen says
They definitely vanish very quickly when I bring them out at a party 😀 😀