Taco Cream Cheese Pinwheels (Printable)
Taco-seasoned cream cheese rolled with vegetables and cheddar in flour tortillas for easy party bites.
# 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 Steps:
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 mixture.
03 - Lay flour tortillas flat on a clean surface. Spread one-quarter of the cream cheese mixture over each tortilla, maintaining a 1/2-inch border around the edges.
04 - Roll each tortilla tightly into a compact log, ensuring the filling stays securely inside.
05 - Wrap each roll securely in plastic wrap. Refrigerate for at least 1 hour to allow the rolls to firm up for easier slicing.
06 - Remove plastic wrap and slice each roll into 6 equal pinwheels using a sharp knife. Arrange on a serving platter and serve chilled.
# Expert Suggestions:
01 -
- These disappear so quickly you might want to make a double batch just to be safe
- The creamy filling wrapped in soft tortilla creates that perfect bite sized satisfaction
02 -
- Do not skip the chilling step because warm filling will squish out when you try to slice them
- A serrated knife works better than a straight edge for cutting through the tortilla without squishing
03 -
- Use an offset spatula to spread the filling evenly and all the way to the edges
- Wipe your knife between rolls to keep each slice looking clean and pretty