Cream Cheese Pinwheels (Print)
Savory, creamy tortilla roll-ups with cheddar, vegetables, and seasonings. Ideal for gatherings and quick bites.
# What You Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 1/4 cup sour cream
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup finely chopped green onions
05 - 1/4 cup diced red bell pepper
06 - 1/4 cup chopped fresh spinach
07 - 1/2 tsp garlic powder
08 - 1/4 tsp black pepper
09 - 1/4 tsp salt
→ Assembly
10 - 4 large flour tortillas (10-inch)
11 - 2 tbsp chopped fresh parsley
# How To Make It:
01 - Combine cream cheese, sour cream, cheddar cheese, green onions, bell pepper, spinach, garlic powder, black pepper, and salt in a medium bowl. Mix until smooth and well blended.
02 - Lay tortillas on a flat surface. Spread an even layer of the cream cheese mixture over each tortilla, leaving a 1/2-inch border around the edges.
03 - Tightly roll up each tortilla, starting from one edge to form a log shape.
04 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour for easier slicing.
05 - Unwrap the tortillas and use a sharp knife to cut each roll into 6 pinwheels about 1 inch thick.
06 - Arrange pinwheels on a platter and sprinkle with chopped parsley if desired. Serve chilled.
# Expert Advice:
01 -
- They come together in fifteen minutes flat but taste like you fussed over them for hours
- You can prep them the night before and slice them just before guests arrive
02 -
- The chilling step is not optional, I learned this the hard way when I tried slicing them immediately and ended up with a sloppy mess
- A serrated knife works better than a chef's knife for getting through those soft tortilla layers without squishing everything
03 -
- Warm your tortillas in the microwave for ten seconds before filling, they become more pliable and less likely to crack
- Use an offset spatula if you have one, it makes spreading the filling so much easier than a regular knife