Taco Cream Cheese Pinwheels (Printable View)

Creamy taco-seasoned filling with vegetables rolled in flour tortillas, sliced into colorful bite-sized wheels.

# Ingredient List:

→ 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
07 - 1/2 cup canned corn, drained

→ Cheese

08 - 1 cup shredded cheddar cheese

→ Tortillas

09 - 4 large 10-inch flour tortillas

# How to Make It:

01 - Beat softened cream cheese, sour cream, and taco seasoning in a medium bowl until completely smooth and well combined.
02 - Fold in diced red bell pepper, sliced green onions, black olives, drained corn, and shredded cheddar cheese until evenly distributed throughout the mixture.
03 - Lay flour tortillas on a flat work surface. Spread one-quarter of the cream cheese mixture over each tortilla, maintaining a 1/2-inch border around the edges.
04 - Roll each tortilla tightly into a compact log, applying gentle pressure to ensure the filling stays in place.
05 - Wrap each roll securely in plastic wrap. Refrigerate for at least 1 hour to allow the filling to firm up for clean slicing.
06 - Remove plastic wrap and slice each roll into 6 equal pinwheels using a sharp knife.
07 - Arrange pinwheels on a serving platter and serve chilled. Pair with salsa or guacamole if desired.

# Expert Suggestions:

01 -
  • They disappear faster than any other appetizer I've ever made
  • You can prep them the night before and actually enjoy your own party
  • The combination of creamy taco filling with crisp fresh vegetables is basically impossible to stop eating
02 -
  • Don't skip the chilling step or your pinwheels will squish instead of slice
  • Use your sharpest knife and a gentle sawing motion to keep the filling from smearing
  • Room temperature cream cheese makes all the difference between smooth and lumpy filling
03 -
  • Place a damp paper towel under your cutting board to keep it from sliding while you slice
  • If your tortillas are stiff microwave them for 15 seconds to make them more pliable before rolling

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