Ingredients
Filling
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream
- ¼ cup salsa
- 2 tablespoons taco seasoning
- Dash garlic powder
- 1 (4-ounce) can chopped green chilies
- 1 cup Mexican cheese, finely shredded
Tortillas
- 8 (10-inch) flour tortillas
To Serve
- Salsa (on the side)
Instructions
- Prepare the filling: In a small bowl, combine softened cream cheese, sour cream, salsa, taco seasoning, and garlic powder. Mix thoroughly until the mixture is smooth and well blended. Then fold in the chopped green chilies and shredded Mexican cheese to evenly distribute them throughout the filling.
- Assemble the tortillas: Place one flour tortilla on a flat surface. Scoop about ½ to ¾ cup of the prepared filling onto the tortilla, spreading it evenly to cover the entire surface. Repeat this process for each tortilla.
- Roll and chill: Roll each tortilla tightly like a jelly roll and place them seam side down in a baking dish or on a tray, lined up neatly. Cover the dish with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight, to allow the filling to firm up for easier slicing.
- Slice and serve: After chilling, remove the rolls from the refrigerator. Using a sharp knife, slice each rolled tortilla into 1-inch pieces to create the pinwheels. Arrange these pieces on a serving tray, showing the beautiful spiral layers. Serve immediately with salsa on the side for dipping.
Notes
- For a spicier kick, add extra chopped jalapeños or a spicy salsa to the filling.
- Use gluten-free tortillas if you need a gluten-free version of this recipe.
- The pinwheels can be prepared a day ahead and kept refrigerated until serving.
- Make sure to soften the cream cheese thoroughly for easy mixing.
- These pinwheels are best served chilled but can be left at room temperature for short periods before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
