メキシコの風車

メキシコの風車

[Music] Hi everybody. Welcome back to Meals with Marca. Today I’m going to share a recipe with you. It’s called Mexican pin wheels. I’m excited to show you this. So, let’s get started. Uh this is a real quick and easy appetizer to do. Uh I got this from my uh cousin’s wife, Michelle. I’ve been making these for years. They’re really a favorite. It’s a It’s an easy way to um make a finger food go a long way. So anyway, let’s get started. All right, the first thing you need is you need some cream cheese and it needs to be softened. I’ve had this out for a while and I believe it’s good and soft. Oh yeah, I think it might be too soft. I set it over there on the stove while I was baking a little bit to make sure I could get it off get out real easy, but I believe I achieved that. See if I can get the wrapper opened on it. Well, these are not easy to do, guys. Wish they had an easier way, but let me go get my um little spatula here. Need a little spatula to get to that. All right, let’s get that out. I’m going to scrape the paper here. We’re going to be uh watching the Tennessee Georgia ball game tomorrow. So, I want to make some finger foods. I think I’m going to make some sausage balls, too, tomorrow. Plus, I’m doing these. Haven’t made these in a while. And then you need a cup of sour cream. I went ahead and divvied that out. And we’re going to just try to mix this all together. I may have to use my fork. I don’t know. Maybe not. Yeah, I think I’m going to have to use my little fork here. Get all that mixed together good. Cream cheese is thicker than sour cream, so you kind of have to take the back of your fork and mash it. There’s a lot of varieties of pin wheels, guys. Um, like I said, this is just one that I had gotten from my cousin’s wife, Michelle, years and years ago, and we absolutely love it. And, uh, my husband is a huge olive fan, especially black olives. He eats them on his eggs. He eats them on his tacos, on his fajitas. He eats black olives on everything. On his pizza. He loves black olives. So, he will love this. He does like it. He usually eats it good when I make it. All right. Still doesn’t have to be perfect. You just want that to combine real good together with the mana. I mean, not mayonnaise, but the sour cream and the cream cheese together real good. Pork does best. All right. And then you’re going to do a half a cup of chopped black olives. Now, used to you could buy the small cans of black olives that were chopped, but the only thing you can get now in my grocery store is sliced. So, about the 3.8 oz cup, which is a half a cup. But when I cut those up, they were a ton. So, I just measured out a half a cup from that. and I’ll save the rest of them. My husband will gladly have those with his u eggs or whatever in the morning. So, let’s mix that in. And then you need a 4 oz can of green chilies. And don’t drain it. All right. And then you need 3 tablespoon of any kind of salsa. This is just the restaurant style salsa. I think I’m going to do two and see what it looks like cuz I’m not sure. I usually do like jarred salsa. I usually don’t do restaurant style. And it seems to be a little thinner. So, let me see what that’s going to look like cuz I’m afraid it might be too juicy if I Yeah, that’s going to be good. Two tablespoons will be fine. Just mix it really good. It all mixed up good. And it can It’s supposed to be kind of thin cuz it’s got to be able to spread, but you don’t want it running. And you’ll see what I’m talking about here in a minute. All right. Now, that’s mixed up really well. That’s what it’s looking like. So, now we’re going to put it I brought a little a little cutting board out here, but I don’t think I’m going to use it. I think I’m just going to just freehand it here on my counter. My counter’s clean. And these are the taco size. It says to get burrito size. They didn’t have them at the store, so I had to get taco size. But we’re going to make it work. Okay. Now, you just take a spoonful of this. And let me see if I can find my offset spatula. Yeah, we’ll try this. Just get a little spoonful of this. See how far it’ll go. And we’ll see. You just spread it on really good. Kind of want to go. Yeah, it’s going to take a little more than that. Whoa. Can’t hold my spoon. Goodness. But we love college football time, guys. We love to watch uh college football. I love Tennessee and I love Auburn, too. My husband’s a huge Auburn fan, but he likes to watch Tennessee. We just like SEC football. We’ll watch whoever. We’re just really not huge Alabama fans, but we’ll watch whoever’s playing. All right. And then you’re going to start down on this end and you’re going to roll just like that. Okay. And that makes a whole tortilla. Now, we’re going to wrap this in foil cuz we got to chill it. Just like that. All right. And you’re going to lay the seam side down. Now, you’re going to chill them just like this. You’re going to finish all that. You’re going to chill them just like this. I don’t know, at least an hour. I’m doing mine today, and then I’ll come back tomorrow and I will cut them and I will put them um on a pan. But I’m going to roll the rest of them. Then I’m going to come back and I’m going to show you one. I’m going to cut one for you and show you what it looks like. I’ll be back in just a few minutes. Hi everybody. Welcome back. Okay, I have gotten almost all my stuff done. I’m going to show you. I got a heaping spoonful just like that. that I’m going to put on there. I’m almost out. And you’re going to take it. You’re going to go almost around to the edge. Maybe leave half an inch around the edge to an half an inch to an inch. I don’t know. Maybe half inch around the edge. And then you’re going to roll it. I showed you the first one, but I wanted to show you how many we got out of this. And then I’m going to I’ve stuck one in the freezer cuz I’m hoping it’ll chill quick enough. so that I can cut it and show you what I’m talking about making it into a pin wheel. So, let’s get that. All right. And this is a 10 pack and I think I have used eight. Yes, I used eight. So, I got eight of the taco size ones in there. So, let’s see what we can get out of this. Yep. Got one more left. Okay. Okay. I’m going to go all the way to the edge. Okay. Roll it up. I clean that off a little bit. Making my big old mess like I always do. All right. So, let me roll this one. And I will put these in the refrigerator and I’m going to pull that one out of the freezer real quick. I’ll be right back. I just stuck it in there for like 5 minutes, 10 minutes. It’s a little chilled. It’s not frozen, but it’s a little chilled. All right. So, I’m going to unwrap this and show you when these are I’m put these in the refrigerator tonight. And when they get out, when I take them out tomorrow, I’m going to get a cutting board. You need a pretty sharp knife. Or you can get a serrated knife, like a bread knife. But I think this knife right here, but I always like to cut the edge off first cuz that’s not really pretty. And then you’re just going to cut about an inch thick. And you got your little pin wheel. That’s some good stuff right there. Just like an inch. And you’ll place these on a plate. And they will be beautiful. Right there, guys. I think I’m going to wrap that other half back up and I’ll use it tomorrow. I just wanted to show you guys, give you guys some demonstration on how to do that. I said just kind of cut the ends off a little cuz you don’t want that end. You can eat it for a snack if you want to. Now, you can serve this on a platter. You could put some more. You could dip it in salsa. It sounds good. I might do that. Get me a salsa. Let me get a spoon. See what that’s like. I’m sure it’ll be delicious. Put your little dollop of salsa on that. Now, I did not do this today cuz I’m not sure how these particular tortillas would chill, but you could get the um low carb tortillas and you could wrap those. But I’m just not sure how they would chill. They probably do. Okay. And that would make it low carb cuz that’s the only carbs in it is that or to you. So you can get low carb. It is delicious with this restaurant salsa. Wow. But make that guys you are not going to be sorry. It is delicious. And like I said, you could make it low carb if you found did the low carb wrap, tortilla wraps. If you wouldn’t want to serve this at a ball game or like a get together or for finger food, you could um roll those up just whole like that and get you some of that salsa. Get you some low carb tortillas. Take that to work. Let that be your lunch. I mean, that would be amazing. So anyway guys, if you enjoyed this, please subscribe to my YouTube channel, Meals with Marca. And don’t forget that everything you need and how how to make this is going to be in the description of this video. Thank you so much for watching. God bless. And I’ll talk to you later. Bye bye.

Mexican Pinwheels
1-8oz cream cheese (softened)
1 cup sour cream
4 oz chopped black olives
1-4oz can diced green chilies
2-3 tbsp salsa
8-10 taco size flour tortillas

In a bowl mix first 5 ingredients until well combined. Spread onto tortillas and roll up. Wrap in cling wrap and chill for 2-3 hours. Take back out unwrap and cut into 1/2-3-4 inch rings. Place on platter and serve with fresh salsa. Enjoy!

Note: you can make these with the low carb tortillas and it would be considered a low carb snack