We are very pleased because that great international soccer party begins in just a few days down in Brazil. That means family reunions, food, smiles, and a lot of emotion. Soccer has always played a big part in our family life (my brother even owned a soccer field once), but when the mundial is on, it’s huge. All gather around the television and watch every game, if possible. And if, for any reason, we can’t see every game (weddings, funerals, those are about the only reasons), then certainly the games our teams are playing (USA, Mexico).
Food, of course, is a very important part of these parties; but, different from our typical family gatherings, we try to prepare finger foods and snacks that are easier to serve and eat, so no one misses the action.
Today’s recipe is simple, yet full of flavor, and is inspired by the colors of El Tri, the Mexican flag, green, white, and red, in honor of my family in Mexico’s home team. I hope you like them. Just one thing though. You might need to double or triple your ingredients, because they are going to fly off the plate!
Spicy Pinwheels with Cheese and Chorizo
Prep time 5 minutes
Total time 40 minutes
- 1 tablespoon olive oil
- 1/2 package of Cacique Soy Chorizo
- 1 package (8 oz) refrigerated dinner rolls dough
- 1/2 Cacique Queso Enchilado, shredded
- 2 jalapeño chiles
Pre-heat oven 350 F
In a pan over medium high heat up the olive oil and then add the chorizo. Sauté the chorizo until it is cooked and golden brown, about 8-10 minutes. Let it cool a little. Meanwhile, on a clean, dry and flat surface spread out the dough carefully. Separate into two rectangles and with your fingers close any holes in the dough you see. Wash and dry the jalapenos, cut one of them into long, thin strips, and the other slice into thin circles. Place a line of jalapeno strips across the dough, then a line of the cheese, and finally a line of the chorizo until all the dough is covered as shown in the photo below.
Carefully roll up the dough like a burrito. With a sharp knife cut rounds about 1 inch thick (2 cm) and place them on a baking sheet. Put a round of jalapeno chile on top of each round. You can leave a few without chile if you prefer.
Bake 10-12 minutes or until the pinwheels look golden brown. Remove from oven and let them cool for 5 minutes and serve.
Great tip: We think they taste amazing with guacamole on top.
More delicious ideas:
- Quesadillas de flor de calabaza, champiñones y elote
- Cheese stuffed jalapeños
- Pork and pineapple quesadillas
- Cotija cheese entomatadas
- Vegetarian queso fundido
- Garnachas poblanas