A very busy, busy week ahead… March Madness begins… opening round is Wednesday, March 16th… with the first and second rounds on Thursday and Saturday…March 18th and 20th….. and more first and second rounds on Friday and Sunday….. March 19th and 21st….. and let’s not forget ….St. Paddy’s Day in between on March 17th ….
So if you’re looking for an excuse to get together with some friends for some casual fun… you certainly have more than enough excuses.
I personally have always enjoyed collegiate basketball… I went to a basketball school… St. John’s… and some of the best times I had in college involved being with my friends and supporting our team…
This recipe for Nacho Pinwheels was from a Pillsbury recipe… I made some modifications… we really enjoyed this snack....but we thought the original recipe lacked any kind of zip… so my recipe has a little zip added… you can add as little or as much zip as you prefer… I also changed some of the prep to make it easier..
I added mild green chilis and more of the taco seasoning than what was in the original recipe.
I also recommend you add a dash or two of cayenne (to taste)… I added more corn and a little more cream cheese too because the original amounts just wasn’t enough.
You can use a package of commercially made taco seasoning or you can use my taco seasoning recipe from a previous post.
You will have leftover ingredients (corn and green chilis) so why not make two batches… it should use up the ingredients perfectly.
I put the cream cheese in a small microwaveable bowl and microwaved it on high for 30 seconds to soften it… this will make it more spreadable. You want it soft not runny… so don’t over-microwave it.
Use a serrated knife to cut the roll into slices… use a gentle sawing action to cut them… they may squish a little …just shape them into a rough round again… they will bake up fine.
They're also a little wet ... don't worry.. they will bake just fine.
So why not try these… and munch on them while watching the game.
Recipe: Nacho Pinwheels
All you need:
1 can (8 oz.) Pillsbury refrigerated crescent rolls
4 ounces ( ½ an 8 oz. pkg.) Philadelphia Cream Cheese, softened
2 ½ teaspoons taco seasoning (out of a commercial pkg. or homemade)
1/3 cup finely shredded cheddar cheese
1 tablespoon mild green chilis (canned)
½ cup Green Giant Mexicorn whole kernel corn with red and green peppers, drained
1 large green onion, chopped
Dash of cayenne pepper (to taste)
All you need to do:
Preheat the oven to 375 degrees F.
Combine cream cheese, green chilis, taco seasoning and shredded cheese in a mini chopper and pulse until well combined.
Put the mixture in a small bowl along with the rest of the ingredients except for the crescent roll dough. Mix thoroughly.
Unroll the crescent roll dough on a small cutting board.
Press the perforations together.
Spread the mixture over the dough.
Roll the dough starting from the short side. Press the edge to seal.
Using a sharp serrated knife cut into ¼ inch slices (I got 16 slices from the roll).
Place them on a cookie sheet, cut side down.
Bake at 375 degrees F. for 13 to 17 minutes or until edges are golden brown.
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