These bite-size Southwest Tortilla Rollups (also known as Tortilla Pinwheels) are a perfect appetizer for parties and game day tailgates! The tortilla is filled with a cream cheese mixture and served with a side of salsa! The rollups are full of flavor and easy to make!
I've mentioned that our family are big game day tailgaters. We've been doing it for a really long time and have made some amazing friends along the way. This recipe came from one of our tailgate friends. He loves football and keeps us all excited from week to week but mostly, he shares my passion and is a great planner of food. I'm so happy he shared this recipe with me because it has become a family favorite and now I get to share it with you! These tortilla pinwheels are so good; you definitely need to give this one a try!
The one thing I love about these delicious tortilla pinwheels is that you can make these in advance to save yourself time on party/tailgate day. When ready to serve, remove from refrigerator, slice and enjoy!
What You Need
Cream Cheese, softened
Sour Cream
Green Chiles, chopped
Black Olives, chopped
Pepper Jack Cheese, shredded
Salsa (store bought or fresh salsa)
Green Onions or Red Onions, chopped
Fresh Baby Spinach, chopped
Flour tortillas
Tips for Making Southwest Tortilla Rollups
Make sure the cream cheese is softened before starting, otherwise it is very difficult to mix all ingredients together
Use Burrito size or 10-inch tortillas
For a time saver, purchase the green chilies and black olives that are already chopped
If you like a little crunch, add 1/2 cup chopped bell peppers
I really like the Pepper Jack Cheese in this recipe, but if you prefer less spice you can use Monterey Jack cheese, Mozzarella cheese or your favorite choice of cheese
For best results, warm the tortillas in the microwave or on the stovetop, making them pliable so they don't tear when you roll them
More Party/Tailgate Ideas
How to Make Southwest Tortilla Rollups
Chop, mix, spread, roll, and done! Yes, it's that's easy!
Step 1: Clean and chop onion and baby spinach and set aside. In a large bowl, combine all ingredients as listed and mix well until all ingredients are fully combined.
Step 2: Spread a healthy amount of the cream cheese mixture starting at the center of each tortilla and spreading out to edges, leaving a 1-inch border. Repeat on a total of ten (10) burrito size tortillas that are 10-inch in diameter. If you have too much cream cheese / sour cream mixture, it will be squeezed out when you roll so keep adjusting the amount. Roll tortilla tightly and place seam-side down on a baking sheet or large plate/tray. Once all tortillas have been rolled and are on the baking sheet, tightly cover with plastic wrap or aluminum foil and refrigerate for 3-4 hours or overnight, allowing the cream cheese to firm up before slicing.
Step 3: When ready to serve, place tortilla seam sides down and slice into 1-inch bite size pieces. Cut off the ends because they do not have enough filling for your platter presentation. Serve with a side of salsa or hot pepper sauce!
How to Store Tortilla Rollups
Place any leftovers in an airtight container or on a plate tightly wrapped with plastic wrap in the refrigerator for a day or so. The tortillas will develop a soggy texture; best to eat them within a couple of days.
This easy recipe is Forkin' Good and definitely worthy of a try!
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