Creamy Mexican Tortilla Pinwheels (Print Version)
# Ingredients:
→ Creamy Base
01 -
8 oz (225g) cream cheese, softened to room temperature
02 -
1/2 cup (120g) sour cream
03 -
1 packet (1 oz/28g) taco seasoning
→ Filling Mix-ins
04 -
1 cup (100g) Mexican blend cheese, freshly shredded
05 -
1/2 cup (75g) red bell pepper, finely diced
06 -
1/2 cup (75g) green onions, thinly sliced
07 -
1/4 cup (40g) black olives, finely chopped (optional)
08 -
1/4 cup (10g) fresh cilantro, roughly chopped (optional)
→ Wrap
09 -
4 large flour tortillas (10-inch size)
# Instructions:
01 -
In a large mixing bowl, beat together the softened cream cheese, sour cream, and taco seasoning until you get a smooth, well-blended mixture.
02 -
Fold in the shredded Mexican cheese, diced bell pepper, sliced green onions, chopped black olives, and fresh cilantro until everything is evenly distributed throughout the creamy base.
03 -
Lay out a tortilla on a clean work surface. Spread a generous layer of the filling mixture over the tortilla, leaving a small border around the edges. Starting from one end, tightly roll the tortilla into a log. Repeat with remaining tortillas and filling.
04 -
Wrap each rolled tortilla snugly in plastic wrap and pop them in the refrigerator for at least 1 hour to let them firm up.
05 -
Once chilled, unwrap the tortilla logs and slice them into 1-inch thick pinwheels using a sharp knife. Arrange your beautiful pinwheels on a serving platter.
# Notes:
01 -
Add cooked chorizo or seasoned ground beef for a heartier version
02 -
Spice things up by adding diced jalapeños or a splash of hot sauce
03 -
Can be prepped a day ahead and kept in the fridge until party time