Taco Cream Cheese Pinwheels (Printable)
Creamy taco-flavored pinwheels with vegetables and cheese rolled in 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
# Directions:
01 - Beat together cream cheese, sour cream, and taco seasoning in a medium bowl until smooth and well combined.
02 - Stir in red bell pepper, green onions, black olives, corn, and shredded cheddar cheese until evenly distributed throughout the mixture.
03 - Lay 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 each tortilla tightly into a log shape, ensuring the filling stays secure inside.
05 - Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up before slicing.
06 - Unwrap rolls and slice each into 6 pinwheels using a sharp knife. Arrange on a platter and serve chilled.
# Expert Tips:
01 -
- The cream cheese mixture stays perfectly spreadable even after chilling
- You can prep these the night before and they actually taste better
02 -
- A serrated knife works better than a chefs knife for clean cuts through the tortilla
- The filling softens as it sits so slice these right before serving
03 -
- Spinach or sun dried tomato tortillas make these look even more festive for holidays
- A little lime zest in the cream cheese mixture brightens everything up