By: Becky Hardin
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Mexican Pinwheels are a super simple and super tasty appetizer for any occasion. These sausage pinwheels are easy to make, require hardly any work at all, and have all my favorite Mexican-inspired flavors in one bite. Just as easy as any tortilla roll ups appetizer!
Table of Contents
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!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
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!
How do you keep tortilla roll ups from getting soggy?
As long as you eat these within 2-3 days, there shouldn’t be any issues with sogginess. The fresher they are when you serve them, the better.
How long do you refrigerate pinwheels before cutting?
I recommend refrigerating the roll ups for 4 hours before slicing. Chilling helps meld the ingredients together so they don’t fall apart after cutting.
Are these served cold or warm?
These Mexican pinwheels are best served cold.
Can you make tortilla roll ups ahead of time?
Yes. These are great to make the night before serving, and can be made up to 2 days ahead of time.
More Pinwheel Recipes To Try
- Ham and Cheese Pinwheels
- Jalapeno Popper Pinwheels
- Pepperoni Pizza Pinwheels
5-Star Review
“Such an easy and delicious appetizer! Always gone so fast!” -Taylor
Recipe
Mexican Pinwheel Recipe
4.71 from 54 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Total: 4 hours hours 20 minutes minutes
Serves24
Print Rate
Save Shop our store
These Mexican Pinwheels are a favorite appetizer for parties, holidays, and simple gatherings. Cream Cheese and Sausage Pinwheels with a Southwest twist!
Step-by-step photos can be seen below the recipe card.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- ½ pound chorizo sausage cooked and crumbled
- 8 ounces cream cheese room temperature (1 brick)
- ½ cup sour cream
- ¼ cup salsa or picante sauce
- 1 lime juiced
- 1 ounce taco seasoning (click for recipe)
- 4.5 ounces chopped ripe olives drained (1 can)
- 4 ounces chopped mild green chilies drained (1 can)
- 1 cup freshly shredded sharp cheddar cheese
- ¼ cup thinly sliced green onions
- 8 (10-inch) flour tortillas
Recommended Equipment
Instructions
In a medium bowl, use a hand mixer to beat together the cream cheese, sour cream, salsa/picante sauce, juice of 1 lime, and taco seasoning until smooth.
8 ounces cream cheese, ½ cup sour cream, ¼ cup salsa, 1 lime, 1 ounce taco seasoning
Add in the olives, green chilies, cheese, green onions, and cooked sausage. Mix well.
½ pound chorizo sausage, 4.5 ounces chopped ripe olives, 4 ounces chopped mild green chilies, 1 cup freshly shredded sharp cheddar cheese, ¼ cup thinly sliced green onions
With an offset spatula, spread about ½ cup of filling to within ½-inch of each edge of the tortillas.
8 (10-inch) flour tortillas
Tightly roll up each tortilla, wrap it with plastic wrap, and refrigerate for at least 4 hours or overnight.
Cut into 1-inch slices and serve with sides of red and green salsa.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Yield: Makes 4-5 dozen. Serving Size is 2-3 pinwheels per person.
Storage:Store Mexican pinwheels tightly wrapped in plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Nutrition Information
Serving: 2pinwheels Calories: 137kcal (7%) Carbohydrates: 10g (3%) Protein: 4g (8%) Fat: 9g (14%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Cholesterol: 24mg (8%) Sodium: 374mg (16%) Potassium: 65mg (2%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 413IU (8%) Vitamin C: 4mg (5%) Calcium: 78mg (8%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
Upload A PhotoTag on
InstaLeave A Rating
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.
Claim your free ebook!
Subscribe to have posts delivered straight to your inbox!! PLUS get our FREE ebook!
