Cheesy Tortilla Pinwheels (Print Version)
# Ingredients:
→ Creamy Layer
01 -
Two 8-ounce blocks of cream cheese, softened at room temperature
02 -
1/2 cup of fresh and tangy sour cream
03 -
A single 1.25-ounce packet of taco seasoning of your choice
→ Yummy Fillings
04 -
One 4-ounce can of diced green chilies, fully drained
05 -
One 4-ounce can of black olives, chopped while drained
06 -
1 cup of Colby Jack cheese (or sharp cheddar) freshly shredded
→ Tortilla Wraps
07 -
10-12 large and soft flour tortillas
# Instructions:
01 -
Using a big bowl, whip the softened cream cheese until it’s velvety smooth. Scrape down the sides and bottom during mixing to ensure there’s no leftover chunks.
02 -
Stir in your sour cream and taco seasoning until everything turns into a creamy, well-blended base.
03 -
Carefully mix in the diced chilies, chopped olives, and shredded cheese, making sure they’re evenly spread throughout the creamy mixture.
04 -
Spread your filling evenly across each tortilla, keeping a half-inch border around the edges. Tightly roll each one into a log shape.
05 -
Wrap each rolled tortilla in plastic wrap and place them in the fridge for 1-2 hours. This cools them down and gives the flavors time to come together.
06 -
Once firm and chilled, take off the plastic wrap and slice the logs into pinwheels about 1 inch thick. Lay them out nicely on a platter and serve with some guac or sour cream to dip into!
# Notes:
01 -
Try including diced jalapeños, chopped fresh tomatoes, or cilantro for a zesty twist.
02 -
Switch up the flavors with other cheeses like pepper jack or a Mexican blend. For a fun touch, use tortillas made with spinach or sun-dried tomatoes!