Cranberry Jalapeño Pinwheels (Print Version)
Smooth cream cheese with tart cranberries and jalapeño wrapped in tortillas, sliced, and served chilled.
# Ingredients:
→ Main
01 -
8 ounces cream cheese, softened
02 -
2 large spinach-herb or flour tortillas
03 -
1/2 cup dried cranberries
04 -
1 tablespoon jalapeño, finely diced, seeds removed
05 -
2 tablespoons fresh chives, chopped
# Steps:
01 -
In a mixing bowl, blend the softened cream cheese, dried cranberries, diced jalapeño, and chopped chives until fully incorporated.
02 -
Arrange the tortillas flat and distribute the cream cheese mixture evenly across each, ensuring a smooth, uniform layer to the edges.
03 -
Roll each tortilla firmly into a log. Wrap each in plastic wrap and refrigerate for 2 to 3 hours to allow the mixture to set.
04 -
Remove the plastic wrap and use a serrated knife to slice each roll into 8 to 12 pieces, cleaning the blade between cuts for precision.
05 -
Arrange the pinwheels on a platter and serve chilled.
# Notes:
01 -
For best slicing results, ensure the rolls are well chilled before cutting to maintain clean edges.