Taco Cream Cheese Pinwheels (Printable)
Taco-seasoned cream cheese with fresh vegetables rolled in tortillas for easy party 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 Make It:
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.
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.
05 - Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up.
06 - Unwrap and slice each roll into 6 pinwheels using a sharp knife. Arrange pinwheels on a platter and serve chilled.
# Expert Tips:
01 -
- They disappear faster than any other appetizer I've ever served
- You can make them the night before and they actually taste better
02 -
- The chilling step isn't optional because room temperature pinwheels lose their shape and look messy
- A serrated knife creates cleaner slices than a straight chef's knife
03 -
- Use an offset spatula to spread the filling evenly and all the way to the edges
- Place the rolled tortillas seam-side down while chilling so they don't unroll