Cheesy Taco Pinwheels (Print Version)
# Ingredients:
→ Cheese & Dairy
01 -
8 oz cream cheese, softened
02 -
1 cup shredded cheddar cheese
03 -
1 cup shredded Monterey Jack cheese
→ Base & Seasonings
04 -
1 packet (1 oz) taco seasoning
05 -
1 can (4 oz) diced green chilies, drained
06 -
4 large flour tortillas
→ Optional Additions
07 -
1 cup cooked and crumbled ground beef
08 -
Fresh cilantro, chopped (for garnish)
09 -
Salsa or sour cream (for dipping)
# Instructions:
01 -
In a mixing bowl, combine softened cream cheese, shredded cheddar, shredded Monterey Jack, taco seasoning, and diced green chilies. Mix until smooth and fully combined.
02 -
If using ground beef, stir it into the cheese mixture until evenly distributed.
03 -
Lay a tortilla flat on a clean surface and spread about 1/4 of the cheese mixture evenly over the entire tortilla, reaching the edges.
04 -
Tightly roll the tortilla from one end to the other to create a pinwheel shape. Ensure it is compact for easy slicing.
05 -
Repeat the assembly and rolling process with the remaining tortillas and cheese mixture.
06 -
Place all rolled tortillas in the refrigerator for about 30 minutes to firm up for easier slicing.
07 -
After chilling, remove from the refrigerator and slice each roll into 1-inch thick pinwheels.
08 -
Arrange the pinwheels on a platter, garnish with fresh cilantro, and serve with salsa or sour cream for dipping.
# Notes:
01 -
These pinwheels can be made up to 24 hours in advance and stored in the refrigerator before slicing.
02 -
For a vegetarian version, simply omit the ground beef or substitute with black beans.