We are a family of Steelers fans – black and yellow, black and yellow! To be honest, I grew up as a Cowboys fan – my mom’s side of my family remains faithful to them, but once I got married, I switched sides. Whoops! 😉
My husband and I love Sunday football and really love watching the Superbowl! There are few things better than having friends and family over for the game. And for me, one of the most exciting parts about any game day is the food! This Southwest Chicken Pinwheel Appetizer is one of the easiest and most popular that I make and is perfect for Sundays with the family.
I love to switch up the ingredients that I put into my pinwheels. Onion and Chive Cream Cheese with turkey, ranch dressing with bacon and cheddar cheese or even avocado and smoked salmon, you name it, I’ve made it.
But these spicy, bite-sized treats are by far the most popular of them all!
If you haven’t tried these before, prepare to be addicted. It’s likely that you will already have these ingredients on hand, so it’s a quick and easy appetizer to whip up last minute, if necessary.
They are small, easy-to-eat finger foods and they’re packed with flavor. When I go to parties, I tend to try and make something that will be gone before I leave (mainly because I want to take something that people can’t get enough of.) 😉 These little guys are luckily always gone within ten minutes of my arrival.
No matter how much competition there may be in your home over game day, this is one thing that everyone will agree upon. I hope you enjoy the games and this pinwheel appetizer as much as we do!
Chicken, salsa, cream cheese and jalapeños come together to make a delicious and unique pinwheel. This finger food appetizer will have your guests raving and begging for the recipe!
- 1 8 oz. cream cheese, softened
- 3 tbsp. sour cream
- 1 cup your favorite salsa
- 5 green onions, chopped
- 1/2 tsp. minced garlic
- 1/2 tsp. ground black pepper
- 1 cup shredded mexican cheese
- 1/2 tsp. garlic salt
- 1 chicken breast, cooked and shredded
- 1 fresh jalapeño, diced
- 5 large Mission Garden Spinach Wrap tortillas
In a medium bowl, use electric mixture to combine cream cheese, sour cream, salsa, green onions, minced garlic, jalapeno and mexican cheese.
Stir in shredded chicken, garlic salt and pepper.
Divide mixture up evenly and spread over tortillas.
Tightly roll up each tortilla in plastic wrap and refrigerate for at least an hour.
When ready to serve, unwrap tortillas and cut into 1-inch pieces.