Irene's Super Simple Mexican Fiesta Pinwheels
Ready In: 15 mins
Serves: 60
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
- Mix ranch dressing mix and cream cheese until well blended.
- Add the rest of the ingredients and stir until well combined. Adjust the olive, chilies and pimento amounts to taste before adding.
- Divide equally between tortillas and spread evenly over tortilla.
- Roll up tortillas and cut off ends.
- 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.
- 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.
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