Baked Mexican Pinwheels

30
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"You can make these the day before you want to serve them. Make them right up to rolling them and putting into the fridge. This is an economical appetizer that goes over well. It is a Kraft recipe.If you like spicy add a teaspoon Tex-Mex Spice. Cook time does not include the 2 hour rest time. I use "No Stick Foil" instead of sprying my baking sheet"

Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (26.6 g)
  • Calories 62
  • Total Fat - 4 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 21.5 mg
  • Sodium - 98.4 mg
  • Total Carbohydrate - 3.7 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.7 g
  • Protein - 2.8 g
  • Calcium - 49.7 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step 1

Mix the cream cheese with the shredded cheese, mix well.

Step 2

Stir in the ooked chicken, tomato, cilantro & green onion.

Step 3

Spread the mixture on the tortillas.

Step 4

Tightly roll them up.

Step 5

Wrap each tightly in plastic wrap.

Step 6

Refrigerate for 2 Hours (or up to 24 hrs).

Step 7

Preheat oven to 375f.

Step 8

Unwrap the rolls.

Step 9

Trim & discard the ends.

Step 10

Cut each roll into 10 digonal pieces.

Step 11

Place on a lightly oil sprayed baking sheet.

Step 12

Bake 10 minutes, flip after 5 minutes.

Step 13

Serve warm.

Tips & Variations


No special items needed.

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