Cream Cheese Pinwheels (Printable Version)
Soft tortillas filled with creamy cheddar spread, rolled into bite-sized pinwheels.
# What You'll 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
# Directions:
01 - In a medium bowl, combine cream cheese, sour cream, cheddar cheese, green onions, bell pepper, spinach, garlic powder, black pepper, and salt. Mix until smooth and well blended.
02 - Lay out the 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). Arrange on a platter and sprinkle with chopped parsley if desired. Serve chilled.
# Expert Hints:
01 -
- They come together in under 15 minutes and look stunning on a platter
- The filling is endlessly adaptable to whatever vegetables or cheese you have on hand
02 -
- If your tortillas crack when rolling, wrap them in a damp paper towel and microwave for 15 seconds
- The chilling time isn't optional unless you want ragged, smushed edges when you slice them
03 -
- Use unflavored dental floss instead of a knife for perfectly clean slices
- Let the cream cheese sit out for at least two hours so it blends effortlessly