These delicious southwest chicken pinwheels are loaded with chicken, cream cheese, sour cream, cheddar cheese, shredded chicken, Rotel, jalapeno, black beans, corn, and seasonings, all rolled into flour tortillas for a perfect party appetizer.
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Southwest Chicken Pinwheels
Notes:
- The sour cream makes these more moist than your typical pinwheel appetizer that only contains cream cheese. Therefore, I recommend preparing these 1 hour before you plan to serve them. These will not store well, so throw away any leftovers.
- Please check out bottom of the post (under the directions) if you’d like to see photos of the entire cooking process.
Servings: 24
Prep time: 15 minutes
Down time: Chill for 1 hour
Storage: Do not store leftovers, they will become soggy
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You will need the following items to make this recipe:
- Large serrated knife
- Cutting board
- Plastic wrap
Ingredients:
- 4 large flour tortillas
- 8 oz package cream cheese, softened
- ¼ cup sour cream
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ tsp oregano
- ½ teaspoon garlic powder
- 2 cups shredded chicken
- 1 cup cheddar cheese, shredded
- 15 oz can black beans, drained
- 10 oz can Rotel Diced Tomatoes with Green Chiles, drained
- ½ cup corn, canned
- 1 jalapeno, finely diced
Directions:
- Cut the jalapeno in half, remove the seeds, and dice into small pieces.
- Add the cream cheese, sour cream, and seasonings to a small bowl, and mix well to combine.
- Spread ¼ of the mixture onto each tortilla.
- Sprinkle and layer the chicken, cheese, black beans, tomatoes, corn and jalapeno. Onto each tortilla.
- Start from one end, and tightly roll the tortillas.
- Wrap the rolled tortillas in plastic wrap, and refrigerate for 1 hour.
- Cut off the ends, discard (or eat), and slice into one inch pieces.
- Arrange flat on a platter to serve.
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Photo Directions:
Step 1: Cut the jalapeno in half, remove the seeds, and dice into small pieces.
Step 2: Add the cream cheese, sour cream, and seasonings to a small bowl, and mix well to combine.
Step 3: Spread ¼ of the mixture onto each tortilla.
Step 4: Sprinkle and layer the chicken, cheese, black beans, tomatoes, corn and jalapeno. Onto each tortilla.
Step 5: Start from one end, and tightly roll the tortillas.
Step 6: Wrap the rolled tortillas in plastic wrap, and refrigerate for 1 hour. Cut off the ends, discard (or eat), and slice into one inch pieces.