Taco Cream Cheese Pinwheels (Printable version)
Creamy taco-spiced filling with peppers, corn, and cheese rolled in tortillas for easy entertaining.
# 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
# Directions:
01 - Beat together cream cheese, sour cream, and taco seasoning in a medium bowl 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 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. Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up.
05 - Unwrap and slice each roll into 6 pinwheels using a sharp knife. Arrange on a platter and serve chilled.
# Expert Advice:
01 -
- They come together in under 20 minutes with zero cooking required
- The creamy taco filling stays perfectly spreadable and the tortillas stay soft even after chilling
02 -
- Chilling the rolled tortillas is absolutely nonnegotiable for clean slices without squishing
- Use your sharpest knife and wipe it clean between cuts for the prettiest pinwheels
03 -
- For perfectly uniform pinwheels, mark the tortilla into six equal sections before rolling
- These freeze beautifully before slicing if you want to get ahead for big events