Easy tortilla pinwheels made with cream cheese, taco seasoning, Rotel, and cheddar cheese that comes together as perfect little cheesy bites with just the right amount of kick!
TABLE OF CONTENTS:
- JUMP TO THE RECIPE
- 5 HELPFUL NOTES
- RECIPE ADD-INS
- HOW TO GET TIGHT PINWHEELS
- MORE MEXICAN(ISH) APPETIZERS
A few years ago I had some of my best buds over so our kids could swim and have a play date. And since someone was bringing chips and salsa I decided to keep rolling with the Mexican theme and experiment with what I ended up calling Fiesta Queso Roll-Ups.
Why "Queso"? Because... cheese! But also because the filling takes on a queso dip texture once the pinwheels have set. The shredded cheese softens up into the cream cheese and you end up with a soft cheese spread sort of consistency.
They were amazing and have become part of my go-to appetizer list. Sometimes I add chopped green onions and black olives when I'm feeling extra.
5 HELPFUL NOTES
- When I'm taking these to a friend's house, I leave them rolled up then cut them there which makes these super easy to travel with.
- You can add to the recipe! See the list below.
- I typically use a Mexican blend of cheese but any will work.
- I usually INSIST on shredding your own cheese in most recipes but the pre-shredded stuff works fine in this so long as you use the FINELY SHREDDED cheese.
- Rolling these in plastic wrap and letting them set really helps them stay tight and makes things way easier to cut so making them the day before is great!
RECIPE ADD-INS
This recipe is excellent just as it is but here are a few ingredients you can add if you'd like! Just sprinkle on with the Rotel tomatoes.
- Chopped black olives
- Canned green chilis (well drained)
- Diced fresh jalapenos
- Chopped green olives
- Sliced jarred jalapenos
- Diced green onions
- Candied jalapenos
THE BEST WAY TO GET TIGHT PINWHEELS
- Roll the tortilla away from you, scooting the roll tight every time you turn it over.
- Once the tortilla is rolled, lay a section of plastic wrap on the counter (about 16 inches wide) positioned in front of you like a placemat.
- Place your roll length-wise on the plastic wrap at the edge closest to you then roll in the plastic wrap as tightly as you can.
- THEN (this is the important part) grab the loose wrap on each side like handles and roll the roll-up away from you. It will get super tight! Do it a few times if necessary.
MORE MEXICAN(ISH) APPETIZERS
Crock Pot Mexican Street Corn Dip - A creamy, cheesy slow cooker party dip recipe with all the flavors of hot Mexican Street Corn served warm with tortilla chips.
Restaurant-Style Homemade Salsa - My family's FAVORITE restaurant-style salsa recipe made in a blender with canned tomatoes and fresh ingredients.
Chipotle Shrimp Tostada Bites - A super fun and easy appetizer recipe made with tortilla chips, chipotle glazed shrimp and guacamole sprinkled with a confetti of red onion and cilantro.
Fiesta Corn Salsa - An unbelievably addictive dip recipe made with sour cream, cheese, corn that’s packed with Mexican flavors perfect for tortilla chips.
Recipe for How to make Fiesta Queso Roll-Up Pinwheels
Queso Roll-Up Pinwheels
Ingredients
- 2 8-oz. packages cream cheese, softened
- 1 1-oz. package taco seasoning
- 1 10-oz. can Rotel tomatoes, drained well
- 2-3 cups finely shredded cheese
- 6 10-inch flour tortillas
Instructions
- With an electric mixer, beat cream cheese on medium speed until fluffy. Add taco seasoning then mix well.
- Spread each tortilla with cream cheese mixture. Sprinkle tortillas with Rotel then top with shredded cheese.
- Roll each tortilla very tightly then roll in plastic wrap. Refrigerate 4-6 hours (or overnight).
- When ready to serve, slice into pinwheels.
Notes
- When I'm taking these to a friend's house, I leave them rolled up until after I get there then cut them there which makes these super easy to travel with.
- I typically use a Mexican blend of cheese but any will work!
- I usually INSIST on shredding your own cheese in most recipes but the pre-shredded stuff works fine in this so long as you use the FINELY SHREDDED cheese.
- See section above recipe card for tip on rolling pinwheels.
Coming over from Weekend Potluck to say HI and YUM! Printing this to try soon. Hugs, T
ReplyDeleteLove this so much! I think I'll be making these for Super Bowl! Found you at Country Cook Weekend Potluck!
ReplyDeleteRolled n ready!
ReplyDeleteThese look yummy! I love roll ups!
ReplyDeleteI would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
Love the idea! I use the same ingredients (and add a couple more) and use the 'spread' to roll up in chicken breasts. Don't know why I never thought to roll it up in a tortilla when I wanted some and didn't want to wait on chicken to bake! I usually just end up eating it as a dip with chips...
ReplyDeleteis there an alternate to the Rotel (I don't do spicy/chillies very well). Could I do this with salsa, like from a jar?
ReplyDeleteI love these and have been making a different version of them for years. First I spread on cream cheese, then a think layer of beans, followed by taco meat or even a finely chopped fajita chicken, then guacamole, sourcream, cheese, sometimes rotel, sometimes salsa...however you have to be careful they don't get too wet or you have a mess. They are always a hit. I love the idea of how to wrap them. I usually make them in advance and then let them sit a few hours in the fridge or even over night to let the flavors "marry". Thanks for reminding me of this recipe.
ReplyDeleteI took these to a gathering at my church today and they were a big hit! Thank you : )
ReplyDeletereplace mexican blend with pepperjack melt together with cream cheese...leave out the taco seasoning and rotel ..... stir in some cool ranch doritos (powdered in processor) add green onion and/or black olives..then rolled.
ReplyDelete