Mexican Pinwheels

Mexican pinwheels are pure snack magic—no cooking, no drama, just a flavor-packed swirl of sour cream, cream cheese, taco seasoning, olives, green chiles and a mountain of shredded cheddar all rolled up in a soft tortilla. After a quick chill in the fridge, they slice up into party-ready bites faster than you can text your group chat “bring margaritas.”

This Mexican pinwheel recipe is a great make-ahead appetizer option, and it’s easy to customize with more heat or veggies. Whether it’s game day, a birthday or an “I just cleaned my house and deserve a snack” day, these pinwheels are ready to keep the good times rolling.

Ingredients for Mexican Pinwheels

• Cream cheese: It’s the star of the creamy, tangy filling and binds all the other ingredients together. Room-temperature cream cheese will blend and spread more smoothly.
• Sour cream: It thins the filling just enough to make it spreadable and balances the richness. You can use a lower-fat option, but the richness of full-fat sour cream tastes best.
• Picante sauce: Whether you buy your favorite brand or make a picante sauce, the smooth, salsa-style sauce adds moisture, tomato flavor and mild heat. Choose a chunky-free variety for better blending. Medium or hot picante sauce will give the pinwheels more kick, while mild keeps it kid-friendly.
• Taco seasoning: Taco seasoning often includes chili powder, cumin, paprika, garlic powder and oregano. It gives the filling its bold Tex-Mex flavor. You can use a taco seasoning brand or homemade taco seasoning.
• Garlic powder: This seasoning adds a mellow, savory depth without the sharpness of raw garlic. It complements the other seasonings without overpowering them.
• Chopped ripe olives: Olives add a salty, briny flavor and a pop of color. Buy whole or sliced olives and chop them finely to ensure even distribution throughout the filling.
• Chopped green chiles: These add gentle heat and bright, tangy flavor. Canned green chiles are typically mild, but you can find medium or hot versions to amp up the spice.
• Cheddar cheese: Cheddar brings a sharp, nutty flavor and creamy texture. Use finely shredded cheese so it blends evenly into the filling. Sharp cheddar, in particular, adds more complexity than mild varieties.
• Green onions: Green onions (or scallions) add a fresh onion-y bite that cuts through the richness of the filling. Slice them very thinly so you don’t end up with long, stringy pieces.
• Flour tortillas: Large, soft tortillas are perfect for rolling. Choose regular or burrito-size tortillas to give yourself enough surface area for spreading and rolling. Use 10-inch tortillas to fill and slice the pinwheels into a good size. Warming them first (in the microwave or skillet) makes them more pliable and prevents cracking.
• Salsa: Salsa is the perfect finishing touch as a dip or garnish. A chunky salsa adds texture, while a thinner restaurant-style salsa makes dipping easier. Choose mild to hot based on your heat preference, or even go smoky with a chipotle corn salsa in this Mexican pinwheel recipe.

Directions

Step 1: Make the filling

In a small bowl, beat the cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth.

Editor’s Tip: A hand mixer makes this process extra smooth, but a sturdy spoon and some elbow grease will also work.

Stir in the olives, chiles, cheese and green onion.

Step 2: Spread, roll and chill

Spread about 1/2 cup on each tortilla.

Editor’s Tip: Warming the tortillas first prevents cracking before rolling.

Roll up jelly-roll style. Cover the rolls and refrigerate for two hours or overnight.

Step 3: Slice and serve

Slice into 1-inch pieces. Serve with salsa.

Mexican Pinwheel Variations

• Add different veggies: Skip the olives and chiles and add finely diced bell peppers and shredded carrots for a milder, crunchier version.
• Power up on protein: Add some shredded cooked chicken (perhaps the rest of the rotisserie chicken from last night) to the filling for a heartier snack that doubles as lunch.
• Heat it up: Every step in this dish is an opportunity to make it spicy, from the picante sauce to the hot green chiles to the finishing salsa. Upping the heat makes this snack all the more complex. (But maybe not for the more sensitive folks in the crowd.)

How to Store Mexican Pinwheels

Mexican pinwheels store beautifully, making them a party-planning dream. Simply place the sliced pinwheels in an airtight container and refrigerate. Stack the pinwheels with parchment between layers to avoid sticking.

How long do Mexican pinwheels last?

Mexican pinwheels stay fresh in the fridge for up to three days, making them perfect for making ahead or sneaking a midnight snack.

Can you make Mexican pinwheels ahead of time?

Yes! Roll and chill Mexican pinwheels the night before your party or freeze them for up to a month. If freezing them, thaw them in the fridge before slicing and serving.

Mexican Pinwheel Tips

Why warm the tortillas first for Mexican pinwheels?

Warm tortillas are more flexible and less likely to crack during rolling. You can warm them in the microwave (wrapped in a damp towel), in a skillet (my preference) or in the oven (wrapped in foil).

What can you serve with Mexican pinwheels?