Mexican Pinwheels

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8 oz cream cheese, softened
1 tsp cheddar cheese, grated
1/2 c ripe olives, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons green onion, chopped
1/2 teaspoon garlic powder
4 10″ flour tortillas
Red Jalapenos, pickled


1. In a medium bowl, mix the first 6 ingredients. Mix well.
2. Spread about 1/2 cup of mixture on each tortilla. In the center, place a row of jalapeno halves lengthwise on the tortilla.
3. Roll the jelly up like a roll and wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut each tortilla into 12 slices.
4. Garnish slices with a guacamole star if desired. (If you can’t find red jalapenos, green is fine. Red just looks prettier).
Last step: Don’t forget to share!

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