1 - 10 of 12 for mexican pinwheels
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Mix together cream cheese, lemon juice, garlic salt, olives and jalapeno peppers. Place a large spoonful on top of each tortilla and spread it out. ...
In saucepan, saute ... Serve with tomato sauce, cream of mushroom soup, cream of celery soup, or cheese sauce if desired. Makes 12 pinwheels or 6 servings.
Combine cream cheese and sour cream. Stir mashed avocado and lime juice; mix well. Fold in chopped onions and peppers. Spread each tortilla with ...
Mix all ingredients together. Spread on tortillas. Roll up tightly. Store in plastic wrap in refrigerator until ready to serve. Cut into 1/2 inch ...
Mix all ingredients except tortillas. Spread into soft tortillas; roll. Refrigerate 2 to 3 hours. Slice and serve.
Combine first 7 ingredients in a bowl. Mix well. Spread thinly on flour tortillas. Roll as for jellyrolls. Chill thoroughly. Cut into 1-inch pieces.
Mix all ingredients together and spread on taco shells. Roll up, refrigerate and slice.
Blend cream cheese with small amount of milk for creamy consistency. Add other ingredients. Spread mixture over tortillas, put slice of turkey on ...
Brown ground beef, ... cup cheese over pinwheels. Bake 2 ... choice of toppings: chopped tomato, onion, green pepper, sour cream, salsa, and taco sauce.
Mix all ingredients, spread mixture on tortilla. Roll up and wrap in plastic wrap. Chill at least 2 hours. Slice in 1 1/2 inch slices.
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