I've made these pinwheels many times, and always get rave reviews. After reading some of these reviews,let me give some tips that I hope will be helpful. Don't attempt to slice the rolls, until after they've chilled in the fridge for at least a couple of hours, and the cream cheese has "set up". Also if you put a tortilla shell (I do one at a time) in the microwave, for about 12 seconds,on high,before you spread on the filling, they roll up much easier. Also, the kind of fillings you can make are only limited to your imagination. The cream cheese is the only primary,and necessary component. (oh, and the tortilla shells, of course). Hope this helps.
10 Stars aren't enough! Within one week, I made them for a family get-together and a campground pot luck. I got "mega" compliments for the pinwheels but you deserve the "all" the praise for a "super" easy and "super" tasty recipe. Printers are still making copies, including mine! I used all your ingredients but did do things a little differently. I mixed the chilies with the cream cheese but sprinkled the pimento and black olives & cheese on top after I spread the cream cheese mixture. After rolled & chilled, they looked so pretty when I sliced them. I did slice them in a 1/2 inch slice and served them with a med. hot salsa. I have no doubt that sour cream, grated lime rind and a bit of lime juice and minced celantro would work too. I plan to try that the next time I make them. I think a "key" to success is patting the chilies, pimento and olives dry. Thank you Marg, This is a "keeper" and a "favorite". :)
Just made these to take to a potluck at work. My only problem was slicing them nice after they were rolled up. Kinda messy but that might just be my technique (or lack there of.) They taste good, and light. I am a fan of all the "chipotle ranch" dressings now and that is what these remind me of. I did add shredded cheese. I saw a mention or two that this was too salty so I bought the Low Sodium packet of taco seasoning.
Very good and very adaptable. We went straight by the recipe and took them to a gathering. We came home with nothing. They went pretty fast.
These are a great little party snack! Everyone loved them!
These are fantastic, I made them for a family dinner and they were a bit spicy for a couple of people but everyone else loved them. I used Philadelphia Cream Cheese (the best). I am in Australia so I couldn't find some ingredients. I used a jar of jalapenos, sliced olives and oven roasted piquillo peppers and chopped them all together. Also couldn't find dry ranch dressing but used a home-made version. It helps to spread the mix right to the edge of the tortilla and roll nice and tightly to avoid gaps in the middle when cut.
This were very good and easy. I didn't think that it was too salty for our tastes. The only thing I added was once I spread the cream cheese mixture on the flour tortilla, I put some shredded cheese on top and then rolled them up. I made the cream cheese mixture the night before I needed them. Then the next morning I rolled them, left them whole, covered in plastic wrap, and then cut them right before I needed them.
These were good!
Very good recipe. I omitted the green chilies but added cayenne pepper. I would definately make this again for a party. This recipe is full of flavor. Thanks for the recipe.
I made this for my church Sunday school Christmas party and everyone loved them. I had to make them again just so I can have some more for myself. Thanks