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Mexican Pinwheels are an easy, make-ahead appetizer that’s loaded with flavor. With the classic ingredients of your favorite taco, this simple dish is perfect for everyone!
Easiest Pinwheels Appetizer
Mexican food is a favorite around here.
From the zesty guacamole to baked chicken tacos to sheet pan chicken fajitas, I love it all. Especially when chips and homemade salsa are involved. Along with a margarita, of course!
And easy appetizers? Those are even more delicious when taco flavors are involved.
This Mexican taco pinwheels recipe is about the easiest and most delicious snack out there. Featuring your favorite taco toppings, rolled up into a flour tortilla and cut into bite-sized pieces. What could be better?
These simple Mexican cream cheese pinwheels are irresistible. From the savory seasoning to veggies and cheese, this make-ahead appetizer is perfect to serve to a crown for those parties or get-togethers. And I won’t tell if you make a meal out of these, either!
Ingredients in Mexican Pinwheels
This Mexican pinwheel recipe has a short and simple ingredients list. A must for any easy appetizer!
Here’s what you’ll need to make the Mexican taco roll-ups:
- Cream cheese
- Sour cream
- Salsa
- Taco seasoning
- Shredded cheddar cheese
- Red bell pepper
- Green bell pepper
- Flour Tortillas
How to Make Mexican Pinwheels
These Mexican cream cheese pinwheels require some slicing and dicing, but it’s a quick and easy recipe that can be thrown together in advance of a party or family gathering.
Here’s a look at how the pinwheels are made:
- In a large bowl, beat cream cheese, sour cream, salsa, and taco seasoning with an electric hand mixer until smooth.
- Stir in cheese and peppers until well combined.
- Spread about ¼ cup of mixture evenly onto a tortilla. Roll tightly and then cover with plastic wrap. Repeat the same process with each tortilla.
- Refrigerate tortillas for at least 45 minutes, or overnight, for maximum flavor.
- When ready to serve, slice each tortilla into 1-inch pieces. Serve with additional salsa, guacamole, or sour cream for dipping.
How Long Will Pinwheels Last?
This Mexican pinwheel recipe will last in an airtight container in the refrigerator for up to three days.
Can I Make These Ahead of Time?
Absolutely! You can prepare these pinwheels up to two days in advance and then slice before serving.
Can I Use Lite Cream Cheese?
Of course! Just make sure to buy brick-style cream cheese rather than the kind that comes in a tub. You want the cream cheese filling to be on the thicker side so it doesn’t ooze out of the Mexican taco roll-ups.
Recipe Substitutions to Try
- Tortillas: Burrito-sized (10-inch) flour tortillas are best for these cream cheese pinwheels. However, you can use taco/fajita tortillas, if desired. You will just need more than the larger kind, so take that into account.
- Filling: Want to add more ingredients to these rollups? Shredded chicken, ground beef, black olives, and corn would be a delicious addition!
- Bell peppers: You’re welcome to mix and match the veggies to suit your tastes. I recommend using 1 cup of finely chopped taco veggies in total.
- Cheese: I used shredded cheddar Jack cheese, but a Mexican cheese blend or a sharp cheddar will also work.
Tips for the Best Mexican Roll-Ups
- Make sure the cream cheese is softened to room temperature so that it’s easy to spread with the other ingredients.
- Divide the filling in a thin, even layer among each tortilla. You don’t want to spread too much on each tortilla, as it will become messy when rolling and cutting.
- Chilling is a must with this recipe! Not only does it give the ingredients time to blend together and become extra flavorful, but it helps the tortillas firm up and stay in ‘pinwheel’ form when sliced.
Looking for More Mexican Recipes? I’ve Got You Covered!
An Easy Video Tutorial for Taco Pinwheels:
Mexican Taco Pinwheels
Ingredients
- 1 (8 ounce) block cream cheese softened
- ¼ cup sour cream
- ⅓ cup salsa any kind
- 2 tablespoons taco seasoning
- 1 cup shredded cheddar Jack cheese
- ½ red bell pepper diced
- ½ green bell pepper diced
- 5-6 large flour tortillas (I used burrito-sized ones)
Instructions
- In a large bowl, beat cream cheese, sour cream, salsa, and taco seasoning with an electric hand mixer until smooth.
- Stir in cheese and peppers until well combined.
- Spread about ¼ cup of mixture evenly onto a tortilla. Roll tightly and then cover with plastic wrap. Repeat the same process with each tortilla.
- Refrigerate tortillas for at least 45 minutes, or overnight, for maximum flavor.
- When ready to serve, slice each tortilla into 1-inch pieces. Serve with additional salsa, guacamole, or sour cream for dipping.
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