Mom’s Taco Pinwheels: A Family Recipe to Share
There’s something so special about sharing a recipe that has been a staple in my family for years. I’m so happy to finally pass Mom’s Taco Pinwheels on to all of you. I hope they become a favorite at your kitchen table, too!
I had so many people requesting this recipe! These are the perfect appetizer for any group gathering!! The best part is that it would be fitting for any time of year. These are such a crowd pleaser and be ready for people to ask for the recipe!
Consider this your warning: These go fast, and I guarantee you’ll be handing out the recipe link before the party is even over.
Make-Ahead: You can make the mixture ahead of time, but do not roll the tortillas with the mixture inside of them ahead of time. They will be soggy! Prepare the mixture on the tortillas right before you need them!
The Chill Factor: Make sure to let the cream cheese mixture sit with all of the seasonings in the fridge for at least an hour! This ensures all of the flavors have time to mesh together.
Variations: If you wanted to add some chopped jalepenos it would be a nice extra kick!!
Mom’s Taco Pinwheels
Ingredients
Method
- First mix 1 block of softened cream cheese in a bowl with 1c of sour cream. I recommend using hand mixer so it's very well meshed and fluffy
- Add in the spices. 2 tbsp chili powder, 1-2 tbsp garlic powder, 1-2 tsp cumin, 1-2 tsp salt, 2 tsp paprika. When a recipe involves spices, Sometimes I don't give exact measurements because I play around with it and see what I like personally. That's how you become a better cook!
- Mix all of the spices in, and put it in the fridge to rest for 1-4 hours. It helps everything infuse together.
- Once the mixture has rested, add 3/4 can of chopped black olives and 1/2-3/4c shredded cheddar. Fold them into the mixture.
- Spread a decent layer of the mixture on a soft tortilla and roll it up into a roll.
- Cut into bite size pinwheel slices and voila!!
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