Your classic pinwheel recipe made with a soft flour tortilla that’s stuffed with green chilis, cheddar, cream cheese, and red pepper!
I’m going old school on you today with pinwheels! Did you grow up with these? I’m about to disclose my deep dark hilarious past to you right now, here we go:
My grandfather is a square dance caller. Like, old time real-deal square dancing. It’s something I grew up doing and loving with both my of grandparents and to this day, I still think about all of the fun potluck parties we used to go to. I can square dance call myself but haven’t done it in YEARS! What I can do though, is make a mean potluck-style pinwheel 😉
This recipe is a rif off of the old ones we used to make when I was in high school. I like a little heat, some red pepper, and cheddar in mine but you can play with it how you like.
If you divide this recipe in half you’ll end up with a fat stuffed pinwheel (great for photos!) that’s really filling. If you break the cream cheese into three you’ll have a thinner pinwheel. Me? I like dividing my filling into thirds – this makes a ton of pinwheels! You can always store leftovers in the freezer and enjoy them at a later time 🙂
Happy Monday 🙂
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 red pepper, minced
- 2 tbsp green chilis
- dash garlic powder (to taste)
- 2-3 large tortillas
- In a small bowl, combine the cream cheese, cheddar cheese, chilis, red pepper, and garlic powder.
- Divide the mixture onto 2-3 tortillas (depending on how thick you like your cream cheese), spreading each the cheese evenly in a thin layer.
- Roll each tortilla up tightly. Slice into 1 inch slices with a serrated knife. You can chill the rolled up tortillas in the refrigerator for about 30 minutes to make slicing easier.
- If serving cold, chill until serving. For hot pinwheels, bake on a greased baking sheet in a preheated oven at 350 degrees for 8-10 minutes.
These keep in the refrigerator for up to 5 days and in the freezer, well wrapped, for a month.