Here are some recipes for tortilla pinwheels
which might give you some ideas on the quantites of ingredients to use in the filling mixture. Taking the recipes for the pinwheels, the description of the dish from Montana's website, and this website for baked mini antojitos
that gave me an idea ...
I would make the pinwheel like the recipes state - spread the filling on the tortillas, roll them up, wrap tightly in plastic wrap, and refrigerate to 8-12 hours.
Then as Alix and Shunka said (calling in the info from the baked antojito recipe) brush with melted butter, lard, or vegetable oil - bake in a preheated 425-F/220-C over 5-10 minutes until golden. Let cool a few minutes and then slice. If you have a wire cooling rack that will fit in your baking sheet - I would bake them on that to get better air circulation and more even crisping as they bake.
If you want them really crisp - you could deep fry them.
One idea I had ... you could tuck the ends in when you roll them up (sort of like you would for a burrito or eggrole) to minimize any oozing while cooking. Then just cut the end off and slice.