Tortilla Pinwheels
Prep time
Total time
This popular, quick and easy (make-ahead!) appetizer is perfect for entertaining, pot-lucks or a scrumptious snack!
Serves: Approximately 60 pinwheels
  • 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
  1. In a medium sized bowl, combine cumin, cream cheese, olives and green chilies.
  2. Using a hand mixer, beat until well combined.
  3. Spread about ½ cup of mixture on to a flat tortilla.
  4. Use a knife or offset spatula to spread it evenly across tortilla.
  5. Sprinkle with grated cheese.
  6. Roll tightly, and repeat with 4 more tortillas.
  7. Cover, and refrigerate for at least 1 hour but up to 24 hours.
  8. Before serving, cut each roll into 1-inch pieces.
  9. Serve with salsa, and enjoy!
Recipe by Lemon Sugar at