Taco Cream Cheese Pinwheels (Printable Version)
Creamy taco-seasoned filling with peppers, corn, and cheddar rolled in flour tortillas. Ideal for gatherings.
# What You 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 (optional)
07 - 1/2 cup canned corn, drained
→ Cheese
08 - 1 cup shredded cheddar cheese
→ Tortillas
09 - 4 large 10-inch flour tortillas
# How-To:
01 - Beat cream cheese, sour cream, and taco seasoning in a medium bowl until smooth and thoroughly combined.
02 - Fold in red bell pepper, green onions, black olives if using, corn, and shredded cheddar until evenly distributed throughout the mixture.
03 - Lay flour tortillas on a flat surface. Spread one-quarter of filling over each tortilla, maintaining a 1/2-inch border along edges.
04 - Roll each tortilla tightly into a log, wrap in plastic, and refrigerate for minimum 1 hour to firm.
05 - Unwrap rolls and cut each into 6 pinwheels using a sharp knife. Arrange on platter and serve chilled.
# Expert Hints:
01 -
- They look like you put in way more effort than you actually did
- The combo of creamy taco filling with crisp vegetables is honestly addictive
02 -
- Chilling time is non-negotiable unless you want sad smooshed pinwheels
- A serrated knife creates cleaner cuts through the tortilla
03 -
- Press the filling all the way to the tortilla edges for maximum filling in every bite
- Roll as tightly as you can without tearing the tortilla for neat, compact pinwheels