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
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.
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 knifeCutting boardPlastic wrap
4 large flour tortillas8 oz package cream cheese, softened¼ cup sour cream¼ teaspoon paprika¼ teaspoon chili powder¼ tsp oregano½ teaspoon garlic powder2 cups shredded chicken1 cup cheddar cheese, shredded15 oz can black beans, drained10 oz can Rotel Diced Tomatoes with Green Chiles, drained½ cup corn, canned1 jalapeno, finely diced
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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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.