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Mexican Tortilla Roll

Mexican Tortilla Roll Recipe

Ups Creamy, cheesy no-bake pinwheels of cream cheese, cheddar, and mild green chiles rolled in flour tortillas, chilled, and sliced. The easy make-ahead party appetizer.
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Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16 Servings
Course: Appetizer
Cuisine: American, Mexican
Notes

Notes

Ingredients
  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 1 cup shredded cheddar cheese (or Mexican blend)
  • 1 can (4 oz) diced green chiles, drained
  • ½ cup chopped black olives (optional)
  • ½ cup sliced green onions
  • ½ tsp garlic powder
  • ½ tsp seasoned salt
  • 8 flour tortillas (8-inch)
Instructions
  1. Beat the softened cream cheese and sour cream until smooth. Stir in cheddar, drained green chiles, olives, green onions, garlic powder, and seasoned salt.
  2. Spread about ⅓ to ½ cup filling evenly over each tortilla, to the edges. Roll up tightly.
  3. Wrap each roll snugly in plastic wrap and refrigerate at least 2 hours or overnight.
  4. Unwrap, trim the ends, and slice each roll into about 8 pinwheels with a sharp serrated knife. Serve chilled.
Notes
  • Drain the chiles and olives well to prevent sogginess.
  • Soften the cream cheese and use room-temperature tortillas so they roll without cracking.
  • Chill before slicing for clean, tight pinwheels.
Storage: Refrigerate airtight up to 4 days (keep logs whole for the freshest texture). Freeze whole logs up to 1 month; thaw overnight before slicing. Do not leave out over 2 hours.
Nutrition (approximate, per serving of ~4 pinwheels): Calories 170, Carbohydrates 11g, Protein 5g, Fat 13g, Saturated Fat 7g, Cholesterol 35mg, Sodium 300mg, Fiber 1g, Sugar 1g