"A medley of diced green chiles, green onions, and chopped black olives in a spicy creamy mixture is rolled up into bite-sized pinwheels. Easy and fast to make!" — Laurenluvs17
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1 (8 ounce) package
cream cheese, softened
1 (8 ounce) container
hot pepper sauce
1 (1.25 ounce) package
taco seasoning mix
1 (4 ounce) can
chopped green chiles
1 (4 ounce) can
pitted black olives, drained and chopped
green onions, diced
I made this today and they are very good! I left out the green onions because I don't care for them and I used 7 oz of green chiles just because that's the size I had and I figured extra wouldn't hurt. Good recipe =)
followed recipe just as written. Next time would add a little more hot sauce or spicier salsa-wasn't spicy at all. Also, make sure your layer is thin on tortillas before rolling or rolls right out of shell and makes a mess! Didn't use end cuts of each tortilla because they wouldn't stay shut and didn't have much mixture on them. Very much a crowd favorite! Makes a lot!
This is a great recipe and it makes a lot so a good dish for a big crowd. Make sure you refrige the rolls as the recipe calls for because it makes it so much easier to slice. Trust me.
I've made these for years and they are always a crowd pleaser. I omit the salsa, hot sauce & green onions at the request of my hubby. I then add finely shredded cheddar cheese. Very good
Delicious! Exactly what I was wanting when setting out on a search for delicious pinwheels!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Taco Roll-Ups
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 154
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