Taco Cream Cheese Pinwheels (Print Version)
Creamy taco-seasoned pinwheels with fresh vegetables and cheddar cheese rolled in soft tortillas.
# 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 Cook:
01 - Beat cream cheese, sour cream, and taco seasoning in a medium bowl until smooth and fully combined.
02 - Fold in red bell pepper, green onions, black olives, corn, and shredded cheddar cheese until evenly distributed throughout the cream cheese base.
03 - Lay flour tortillas on a flat surface. Spread one-quarter of the filling over each tortilla, maintaining a 1/2-inch border along the edges.
04 - Roll each tortilla tightly into a log, wrap securely in plastic wrap, and refrigerate for minimum 1 hour to firm.
05 - Unwrap chilled rolls and slice each into 6 pinwheels using a sharp knife. Arrange on platter and serve chilled.
# Expert Advice:
01 -
- They come together in just 20 minutes but taste like you spent all day prepping
- The combination of creamy, crunchy, and slightly spicy hits every craving at once
- You can make them the day before and they actually get better as they sit
02 -
- If your cream cheese isnt soft enough, youll get lumps that make the pinwheels look sloppy
- Dont skip the chilling time or the rolls will squish when you try to slice them
- A serrated knife cuts more cleanly through the tortillas without dragging
03 -
- Floss or unflavored dental floss cuts through these even more cleanly than a knife
- Pat your vegetables dry with paper towels before mixing to prevent soggy pinwheels