Oh, Tuesday after Labor Day. I have a serious love-hate thing going with you right now.
Our summer was magnificent. The weather was just about perfect ALL summer. Our grass never did turn that icky late-summer brown color, it’s still a gorgeous bright green. We sat on the porch almost every evening and just enjoyed the weather while the kids played. I was fortunate to be able to work from home this summer, so I got a lot of quality time with my kids. The first day of school was a success, my daughter loves her new teacher, and my youngest jumped full-speed ahead into her first year of dance and gymnastics. A GREAT summer.
But I am a TOTAL autumn girl. September is my birthday month (yes, the whole month), the weather starts to cool, I shop for mums and pumpkins and straw bales to decorate my front porch. Pumpkin and cinnamon aromas fill my kitchen, pumpkin-spice lattes replace my normal coffee, and football games become a part of almost every weekend.
Normally, the day after Labor Day feels like another holiday to me, but this year I’m actually kind of sad to let go of summer. So what did we do today? We baked with pumpkin (recipe later this week!) AND we made tortilla pinwheels. I’m not sure that tortilla pinwheels really scream “summer” but let’s just pretend.
You’ve had tortilla pinwheels before, right? I’m not sure if they’re popular everywhere, or they’re just a Midwest-thing.
This seems like a bit of a cop-out post, but SO many people ask me for this recipe that I knew at some point it would have to make an appearance here on the blog. This is one of those recipes that isn’t really a recipe – or at least I don’t really follow one when I make them. I know everyone around here has their own variation, but these are simple, just about five ingredients, and they are pretty tasty dipped in your favorite salsa.
This recipe makes about 60 pinwheels – five tortillas cut into 12 pieces each. It’s an easy recipe to double though, and trust me when I tell you that they’ll go fast.
I hope you all had a wonderful Labor Day holiday, and while summer is definitely on it’s way out, I’m completely excited about fall. And stay tuned for some awesome new pumpkin recipes!
Thanks for stopping by today! Leave me a comment below so I know you were here!
- 5 large flour tortillas (burrito size)
- 16 ounces cream cheese, softened
- ½ of 1 small can (4oz) chopped black olives
- ½ of 1 small can (4oz) green chilies
- ½ to 1 teaspoon ground cumin
- 8 ounces finely grated colby monterey jack cheese
- In a medium sized bowl, combine cumin, cream cheese, olives and green chilies.
- Using a hand mixer, beat until well combined.
- Spread about ½ cup of mixture on to a flat tortilla.
- Use a knife or offset spatula to spread it evenly across tortilla.
- Sprinkle with grated cheese.
- Roll tightly, and repeat with 4 more tortillas.
- Cover, and refrigerate for at least 1 hour but up to 24 hours.
- Before serving, cut each roll into 1-inch pieces.
- Serve with salsa, and enjoy!