Wednesday, June 3, 2020

Mexican Pinwheels

This is a tried and true family favorite. I've been making this since my daughter was a little girl and she loves them and requests them often. 

This recipe has been made with all kinds of ham. Leftover ham from a holiday meal, sandwich ham, you name it and it will work in this recipe. Even the measurements do not have to be exact for this to work. Use what you have on hand. 

Mexican Pinwheels

2 - 8 ounce packages cream cheese
1 pound ham
1 can black olives
Flour Tortillas

Directions:

Using a food processor grind the ham into very small pieces. Do the same thing with the black olives. I make this in my food processor and do one package of cream cheese at a time and mix it with half the ham and half the black olives and then I do the second half of the recipe. 

I do this because my food processor will not hold the entire batch at one time. Afterwards I place this all into one bowl and make sure it is incorporated well. 

Then I pull out a flour tortilla and spread some of the mixture on there and roll them up. I don't cut them into pinwheels anymore as I normally serve these like you would a sandwich, so I just cut them in half and place them in the refrigerator to chill. 


Belinda
~ Living within our Means ~
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12 comments :

  1. I love pinwheels. Yum! It's been awhile since I've had them.

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  2. Sounds like a keeper! So many things can be incorporated.

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  3. Defiantly going to try this with low carb tortillas

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  4. The 12 cup food processor in the link will not hold this recipe? The recipe sounds delicious.

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    Replies
    1. The 12 cup food processor should hold this, mine is a smaller version. Thank you. :)

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  5. Replies
    1. Thank you, Anne. We definitely enjoy it here.

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  6. I love pinwheels or roll ups as they are also called in my area. Easy to make and fun to eat. They are so versatile as you can use so many different things in the filling. Yum!

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    Replies
    1. Yes, there are so many good things you can add to them. We love them and I like the roll ups name better. Thank you, Frances.

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