Taco Pinwheels Cream Cheese (Print Version)
Tortillas with creamy taco-spiced filling, cheddar, and sliced olives, rolled and sliced into pinwheels.
# Ingredients:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
1/2 cup sour cream
03 -
2 tablespoons taco seasoning
04 -
1/4 cup taco sauce (optional, for enhanced flavor)
05 -
1 cup shredded cheddar cheese or Colby Jack cheese
06 -
2 green onions, diced
07 -
1/2 cup sliced black olives (optional)
08 -
2 tablespoons chopped pickled jalapeños or diced bell peppers (optional)
→ Tortillas
09 -
5 large flour tortillas (burrito-size)
# Steps:
01 -
In a medium mixing bowl, beat together the softened cream cheese, sour cream, taco seasoning, and taco sauce if using, until smooth and fully blended.
02 -
Gently fold in the shredded cheese, diced green onions, sliced black olives, and chopped jalapeños or bell peppers, if desired, until evenly combined.
03 -
Distribute approximately 1/4 of the prepared filling over each flour tortilla, spreading evenly and leaving a slight border around the edge.
04 -
Tightly roll each tortilla into a log shape, using the cream cheese filling to seal the edge.
05 -
Wrap each rolled tortilla in plastic wrap and refrigerate for a minimum of 2 hours, or up to 24 hours, to allow the filling to set and rolls to firm.
06 -
Unwrap tortillas and slice each roll into 1/2 to 1 inch thick pinwheels, discarding uneven ends. Arrange on a serving platter and serve cold or at room temperature. Accompany with salsa if desired.
# Notes:
01 -
For cleaner cuts, use a sharp serrated knife and wipe between slices. Allowing rolls to chill thoroughly prevents the pinwheels from unrolling.