Mexican Taco Pinwheels

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.

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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". :)

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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.

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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.

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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.

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These were good!

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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.

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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

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I took these to my sons wrestling meet for the hospitality room. I returned to the room 30 minutes later and they were gone! They didn't even make it to lunch time...lol. I made a double batch but that wasn't enough. I really liked the flavor of these and will use this recipefrom now on. Thank you so much for another terrific recipe....Stephanie

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I had to see this recipe because I make something similar. I am not a fan of anything "chunky" in my food...like pimentos so I make mine with cream cheese, McCormick Hot Taco seasoning, and finely chopped jalepenos. My MIL hates spicy food and loves these. Even my 5 year old niece exclaimed "these are good, how do make these?" so cute lol. Nice recipe, will try for parties. Thanks :)

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they were a huge success at a party, I used chopped red bell pepper instead of the olives and some German seasonings instead of the once in the recipe for obvious reasons...

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This recipe was a huge success at work. However, I used a bit less ranch dressing mix and didn't have pimentos. I also made them two days in advance and wrapped the rolled tortillas individually in waxed paper

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I made this last night and sliced them when I got home from church. I did add some shredded cheese. they are so yummy. I know my family will love these, if there is any left when they get here. Thanks for a great appetizer.

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I have made these many times, and they are absolutely delicious! People can't leave them alone. I get rave reviews every time I serve them, and the plate is always one of the first to be emptied! For those that have tried it, and thought it was too salty, try less dry mix next time to suit your taste...

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These were good, but much too salty us. I added another 8 oz of cream cheese but next time we'll have to cut down on the dry ingredients.

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I'm glad we tried these, but for our tastes they were too salty and too mushy in texture. The filling needs something to balance all the saltiness, maybe some shredded chicken or some type of nuts for crunch. I chilled mine for 4 hours but when you bite into one it tastes like your eating a spoonful of cream chease with taco seasoning and the tortilla sort of mashes into it. I think if you like rich tasting foods you will probably like this one, it just didn't fly with my family. Sorry!

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Excellent! I brought these to two different functions and they were devoured!

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