Cheesy Mexican Pinwheels

Course: Appetizer

Cuisine: Mexican, North American

Prep Time: 30

Total Time: 30

Servings: pieces

Calories: 54kcal

Author: Lord Byron's Kitchen

Is it a meal or is it an appetizer? I guess that all depends on how many of these you eat! Cheesy Mexican Pinwheels are easy to assemble, have lots of cheese, sour cream, and salsa too! Make them mild or be bold and up the heat factor!

Print Recipe

Ingredients

5 large flour tortillas
8 ounces cream cheese, softened (brick style; not spreadable or whipped)
1 cup sour cream
1 packet fajita seasoning (about 3 teaspoons)
1/4 cup roasted jalapenos, diced
2 whole green onions, sliced
1/2 cup salsa
1 cup cheddar cheese, finely shredded

Instructions

Add the softened cream cheese to a bowl and use your hand mixer to beat it until creamy.
Next, add in the sour cream and fajita seasoning. Beat to combine.
Add the salsa, green onions, jalapenos, and shredded cheese. Use a rubber spatula to fold all of the ingredients together.
Place a tortilla on a cutting board. Liberally smear the prepared filling, about a 1/4 of an inch thick, over 3/4 of the entire surface. Leave the top 1/4 of the tortilla without filling.
Starting with the bottom of the filling side, tightly roll the tortilla into a log without applying too much pressure. You don’t want to squeeze out the filling.
Place the rolled log onto plastic wrap. Roll to cover and twist the ends. Refrigerate for at least two hours.
When ready, remove plastic wrap and slice the logs into 1 inch slices and serve.

Notes

When slicing the logs, I removed one inch on each end. There is not much filling there, and the pinwheel tends to look less presentable.

Nutrition