There’s An App for That | Pasadena Pinwheels

Pasadena Pinwheels | Once Upon a Recipe













Aloha mes amigos!

‘Tis the holidays! At this time of year, every good host and hostess needs a few recipes in his or her entertaining arsenal – tried and true crowd pleasers that can be counted on time and time again. For me, Pasadena Pinwheels is one of those reliable appetizers that everyone seems to love. They are easy to prepare ahead of time, only need a quick nip in the oven before serving, and well, they’re kind of delicious.

Why not give ’em a try this holiday season? Whether you’re hosting a party or attending one and need something easy to take along (yes, we’re all going to be good guests this year), Pasadena Pinwheels are money.

I’ll even walk you through it. Let’s get started!

Pasadena Pinwheels | Once Upon a Recipe













The ingredient list is trés simple. Cream cheese, a lil’ mayo, green chiles, tomato, onion, garlic, chili powder, salt, and tortillas. And some salsa for dipping.

Pasadena Pinwheels | Once Upon a Recipe













Pasadena Pinwheels | Once Upon a Recipe

Pasadena Pinwheels | Once Upon a Recipe

Pasadena Pinwheels | Once Upon a Recipe





































Mix it all together. Spread it on the tortillas. Roll ’em up. Slice. Arrange them all pretty on a platter. Snack on the ends as you’re working. Refrigerate until you’re almost ready to serve. Pour yourself a glass of wine before your guests arrive. You deserve it.

Ten minutes before you want to serve your Pasadena Pinwheels, heat up your oven to broil, pop the whole shebang into the oven for a couple of minutes, just until things are getting toasty and golden. Boom. Dinner Appetizer is served. You can thank me later.

Pasadena Pinwheels | Once Upon a Recipe













Pasadena Pinwheels

8 ounces of cream cheese, softened

2 TBSP. mayonnaise

1 4-ounce can of diced green chiles

1 large tomato, finely chopped

1/4 cup onion, finely chopped

2 garlic cloves, minced

1 tsp. chili powder

1/4 tsp. salt

10 large flour tortillas

Mix everything together (an electric mixer works well). Refrigerate for at least two hours or overnight (to let those flavors mingle!). Spread evenly onto the tortillas, roll each tortilla up tightly, then slice into 1-inch rounds. Arrange on a platter or cookie sheet. Broil until golden brown before serving. Dip into salsa, if desired.

Pasadena Pinwheels | Once Upon a Recipe













What is your favorite go-to holiday appetizer recipe? 

Meatless Mexican | Black Bean Quesadillas

Meat and potatoes people. MAPPs.

People who think that a meal without meat cannot be filling and satisfying.

If you know any such people (*cough cough* ie. men *cough cough*), you must introduce them to Mr. Black Bean of the Legume family. Other members of the Legume family include lentils, peas, soy, and even peanuts. All are great sources of protein, and protein helps to give you that satisfied feeling (because protein takes longer to digest than carbohydrate). When taking meat out of a meal, or out of your diet entirely, it is important to replace the protein with other sources. Now, I know you didn’t come here for a science or nutrition lesson, so let’s get on to the good stuff! PS. Rattle off that scientific mumbo-jumbo to the MAPPs in your life when you make this recipe for them.

 A couple of years ago, when honey and I were in the throes of our vegetarian challenge (no meat for one year), we practically lived off of legumes. This black bean quesadilla recipe was one of the first dishes that I discovered during our challenge, and we have eaten it many times since then. It is so easy, so delicious, and I promise you won’t even miss the meat! Try it. Now.

Please and thank you. 🙂

Black Bean Quesadillas (slightly adapted from

1 TBSP. olive oil

1 onion, chopped

1 green pepper, diced

1 TBSP. chili powder

1 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. pepper

2 cans black beans, drained and rinsed

1 cup salsa (mild, medium, or hot!)

1 can corn kernels

6-8 whole wheat flour tortillas

2 cups sharp cheddar cheese, shredded

Sour cream and salsa, on the side

Preheat the oven to 425°F. Heat the oil over medium heat in a large skillet. Add the onion, green pepper, chili powder, cumin, salt, and pepper. Cook until softened, about 8 minutes. Add the black beans, salsa, and corn, and stir until heated through (about 5 minutes).

Lay out your tortillas and spoon the mixture onto one half of each tortilla. I usually make 6 tortillas, so they end up being quite full. However, you can make 8 tortillas and fill each with a little bit less. Sprinkle the cheese overtop of the mixture, then fold the tortillas over. Place on a lined or greased baking sheet. Bake for 15 minutes, turning the tortillas over halfway through. Serve with sour cream and more salsa. Enjoy!

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