Green Chile Pinwheel Appetizers

The La Terra Fina dip already contains a mixture of green chiles cheddar and monterey jack cheeses onions a little mayo jalepeños and garlic for the most wonderful flavorful filling. Roll up tightly and wrap in plastic wrap.

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Add the green onions chiles and cheddar cheese.

Green chile pinwheel appetizers. Beat just until blended. Shredded Mexican cheese and green chiles. Cover and keep in refrigerator until ready to serve.

Instructions Cook the chorizo over medium heat in a large skillet until cooked through. Place the sour cream and cream cheese in a bowl mix with an electric mixer on low until well blended. Beat in the cheddar cheese chilies picante sauce chili powder garlic salt and onion powder until blended.

Here are some ideas for other pinwheel recipes you can make. Mix all of the filling ingredients everything but the tortillas together thoroughly. Taste and add salt and ground black pepper as needed.

Stir in drained green chilies. Roll up the tortillas. Make the cheese mixture by combining the cream cheese Monterey Jack cheese green chiles.

Spread ¼ thick layer onto each tortilla. Repeat until mixture is gone. Spread the dough out flat on a lightly floured surface and spread about half of the container of green chile cheese dip on top leaving about an inch from the edges.

Stir in cheddar cheese jalapenos olives green onions garlic powder and seasoned salt. Hatch Green Chile Pinwheels Bueno granulated garlic salt cream cheese green chile medium onion and 2 more Green Chile Cheddar Meatballs Self Proclaimed Foodie extra sharp white cheddar green chile unsalted butter large egg and 6 more. In a medium bowl combine cream cheese and sour cream and mix thoroughly.

Divide the filling and spread evenly over the tortillas. In a large bowl beat cream cheese until smooth. Pinwheels are a great snack and so versatile you can fill them with just about anything you want.

Chill in refrigerator for 2 hours or up to overnight until firm. When chilled remove plastic wrap and slice into about ½ inch thick pinwheels. Separate each tube of crescent roll dough.

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