Why We Love This Mexican Pinwheel Recipe
I love pretty much anything with Mexican-inspired flavors and ingredients, so these Mexican roll ups are exactly my kind of appetizer. Not to mention the fact that they are super easy and quick to make! You can prepare about four dozen of these bite-sized pinwheels in 15-20 minutes, then just let them chill out in the refrigerator until you’re ready to serve them.
Easy. These little pinwheels are great when you need to bring a dish to a party because you don’t have to deal with the hassle of cooking and reheating. Make Ahead. We definitely recommend preparing them up to 24 hours in advance and then just letting them sit in the fridge until you’re ready to serve them. Flavorful. These sausage pinwheels are filled with sausage, cream cheese, green chilies, green onions, cheese, sour cream, and so much more. All the best Mexican ingredients in one simple bite!
Variations on Sausage Pinwheels
You can change up the flavor of these Mexican pinwheels by using different types of sausages, like hot or sweet Italian sausage. Ground beef is also a great choice. You can also try different types of tortillas, like whole wheat or chili lime. Yum!
How to Store and Reheat
Store leftover Mexican Pinwheels in an airtight container in the refrigerator for up to 4 days (although they are best if eaten within 2 days). If you haven’t sliced the tortilla rolls yet, keep them whole, and wrap them in plastic wrap.
How to Freeze
Wrap rolls tightly in a double layer of plastic wrap, and place in a freezer-safe resealable bag. Freeze for up to 1 month. Let them thaw in the fridge before serving.
Serving Suggestions
These cream cheese and sausage pinwheels are sure to be a huge hit at any party! I love these for New Year’s Eve appetizers, game day, and holidays. I love serving these Mexican roll ups with salsa or sour cream for dipping!
More Pinwheel Recipes To Try
Ham and Cheese Pinwheels Jalapeno Popper Pinwheels Pepperoni Pizza Pinwheels
How to Make Mexican Pinwheels Step by Step
Beat the Filling: In a medium bowl, beat together 8 ounces (1 brick) of cream cheese, ½ cup of sour cream, ¼ cup of salsa/picante sauce, the juice of 1 lime, and 1 ounce of taco seasoning until smooth. Add the Mix-Ins: Add in 4.5 ounces (1 can) of chopped ripe olives, 4 ounces (1 can) of chopped green mild chilies, 1 cup of freshly shredded sharp cheddar cheese, ¼ cup of thinly sliced green onions, and ½ pound of cooked chorizo sausage. Mix well. Spread the Filling: With an offset spatula, spread about ½ cup of filling to within ½-inch of each edge of the 8 tortillas. Roll the Tortillas: Tightly roll up each tortilla, wrap it with plastic wrap, and refrigerate for at least 4 hours or overnight. Cut the Pinwheels: Cut into 1-inch slices and serve with sides of red and green salsa.
