Easy to make tortilla pinwheels stuffed with cream cheese blended with jalapeno, cheddar cheese, bacon, onion and bell peppers. Perfect for all your game-day celebrations or family movie night.
INGREDIENTS
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 2–3 teaspoons sriracha (to taste)
- 1 jalapeno seeded and minced
- 1/2 red or orange pepper finely chopped
- 2/3 cup finely shredded cheddar cheese
- 6 slices crispy cooked bacon finely chopped
- 3 tablespoon red onion minced
- 4 (10 inch) tortillas
INSTRUCTIONS
- Beat cream cheese, sour cream and sriracha until smooth. Stir in jalapeno, bell pepper, cheese, bacon and onion.
- Divide evenly over flour tortillas.
- Roll very tightly and slice into 1/2 – 1 inch pieces; discarding ends.
RECIPE VARIATIONS FOR PINWHEELS
- Chicken Bacon Ranch – minced chicken, crisp finely chopped bacon, a few tablespoons of ranch and chopped scallions.
- Italian – Genoa salami, finely chopped sun-dried tomatoes, shredded provolone cheese and pepperoni.
- Taco – cooked taco seasoned beef, shredded cheddar cheese, a few tablespoons of salsa, chopped scallions and chopped olives.
- Reuben – thin sliced corned beef, well drained sauerkraut, Swiss cheese and a couple of tablespoons of Russian dressing.
The possibilities for different pinwheels is endless. I bet there is something going through your creative mind right now!!
NOTES
- Soften the cream cheese to make it easier to mix and spread.
- Chop bacon, jalapenos and vegetables very fine.
- Try to choose jalapenos that are mild. Remove seeds and membranes. See my section on picking mild jalapenos.
- Roll tortillas as tight as you can without squeezing out all the goodies.
- Discard end pieces unless you want to save them for a snack for yourself or the kids.
- This pinwheel recipe can be prepared ahead of time and wrapped in plastic wrap, refrigerated and cut right before serving.