HAPPY Holiday: Mexican Pinwheels

Hello, TT&J readers! My name is Emily from is this REALLY my life? and I am honored to be included in this year’s Tatertots & Jello holiday feature. To be honest, I pinch myself every time I’m invited to participate (not too hard because I bruise easily) and every time I find I’m not dreaming. It may all sound a bit dramatic but I think Jen is that awesome and guest posting on TT&J makes my entire month of December.

Here’s to hoping this year’s recipe for Mexican pinwheels is as awesome as the brown sugar pecan cookies and New Year’s Eve shrimp dip I’ve posted in previous years!

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I can’t believe I haven’t made these Mexican pinwheels in nearly four years. I swear sometimes recipes get lost in my ginormous recipe binder and it’s only by chance I rediscover them. I’m so glad I found these babies—it was a Christmas miracle!

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These Mexican pinwheels are easy to make and you can make them a day ahead. I love any recipe that allows you to prep a day before the big party like my favorite chocolate brownie trifle. It seems there are always last-minute things to do like a third trip to the store (how did I forget drinks?!), counter scraping (how do my kids always spill milk with cereal floaties every morning?) and outfits to change (apron? what’s that?). This appetizer requires only some quick slicing and plating before guests arrive…so basically it’s perfect.

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I love using flavored tortillas like sun-dried tomato and spinach but feel free to stick with regular flour tortillas. I’m not going to judge.

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Mexican Pinwheels

• 1 (8-oz) package cream cheese, softened
• 1 small can diced green chilies (or jalapenos for added kick)
• 1 (2.25-oz) can black olives, chopped
• 4 green onions, chopped
• 1/2 cup salsa, juices drained (if necessary)
• 1/2 cup diced mix of red, yellow and orange sweet peppers
• 1 cup shredded Mexican blend cheese
• Dash taco seasoning
• 6 burrito-size flour tortillas

1. Mix cream cheese, chilies, olives, onion, salsa, peppers, cheese and seasoning in a medium bowl until thoroughly combined.
2. Spread a thin layer of cream cheese mixture onto each tortillas. Roll tortillas and chill for at least 1 hour.
3. Slice chilled wraps into 1-inch pieces before serving.

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To see what other goodies I’m crafting in the kitchen (or in life), you can find me, Emily, at isthisREALLYmylife.com. I’m also on Facebook, Twitter, Pinterest and the Instagram. What can I say? I adore social media…especially the social part.

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Thanks Emily! I just love having you be part of my HAPPY Holidays series every year! Her recipes are always amazing. Here are a few more on her blog I think you should check out:

This Peppermint Oreo Shake looks like the perfect sweet treat for the holiday season!

And, since she mentioned her Chocolate Brownie Trifle, I had to show you how yummy it looks. I love make ahead recipes too!

And, these Magical Mint Cookies are so fun! I love the hidden surprise inside.

.Visit is this REALLY my life? and

Follow the HAPPY Holidays Event at Tatertots & Jello

all through the holidays with awesome tutorials, recipes, decorating ideas and more from some amazing blogs!

xoxo