Taco Cream Cheese Pinwheels (Printer-friendly)
Creamy taco-seasoned cream cheese with fresh vegetables and cheddar, rolled in tortillas and sliced into bite-sized appetizers.
# What You'll Need:
→ Cream Cheese Base
01 - 8 oz cream cheese, softened
02 - 1/2 cup sour cream
03 - 2 tbsp taco seasoning mix
→ Vegetables
04 - 1/2 cup red bell pepper, finely diced
05 - 1/2 cup green onions, thinly sliced
06 - 1/2 cup black olives, sliced
07 - 1/2 cup canned corn, drained
→ Cheese
08 - 1 cup shredded cheddar cheese
→ Tortillas
09 - 4 large (10-inch) flour tortillas
# How to Prepare:
01 - In a medium bowl, beat together cream cheese, sour cream, and taco seasoning until smooth and well combined.
02 - Add red bell pepper, green onions, black olives, corn, and shredded cheddar cheese. Mix until evenly distributed throughout the cream cheese base.
03 - Lay out the flour tortillas on a flat surface. Spread a quarter of the cream cheese mixture evenly over each tortilla, leaving a 1/2-inch border along the edges.
04 - Roll up each tortilla tightly into a log, applying gentle pressure to ensure a compact roll.
05 - Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up. This step is essential for clean slicing.
06 - Unwrap and slice each roll into 6 pinwheels using a sharp knife. Use a sawing motion for clean cuts.
07 - Arrange pinwheels on a platter and serve chilled. Pair with salsa or guacamole for dipping if desired.
# Expert Advice:
01 -
- They disappear faster than you can plate them
- Make ahead convenience that saves you time
02 -
- Cold tortillas crack when you roll them so let them sit out first
- A serrated knife cuts through the tortilla without squishing the filling
03 -
- Use an offset spatula to spread filling evenly all the way to edges
- Squeeze rolls gently after wrapping to ensure they hold their round shape