Cheesy Mexican Pinwheels

Ingredients You’ll Need

• 8 oz (226 g) full-fat block cream cheese, softened
• 1/4 cup (60 g) sour cream
• 1 tbsp taco seasoning
• 1 can (4 oz / 113 g) diced green chiles, well drained and blotted dry
• 1 cup (4 oz / 113 g) finely shredded sharp cheddar
• 1/2 cup (2 oz / 57 g) finely shredded pepper Jack
• 3 green onions, thinly sliced
• 2 tbsp finely chopped fresh cilantro, optional
• 4 large (10-inch) soft flour tortillas
• Salsa, for serving, optional

How to make cheesy Mexican pinwheels

1. Step 1.

   In a medium bowl, beat the cream cheese, sour cream and taco seasoning with a spatula or hand mixer until smooth and evenly colored.

2. Step 2.

   Press the drained green chiles between paper towels to remove as much liquid as possible. Add them to the bowl with the cheddar, pepper Jack, green onions and cilantro, if using. Stir until the cheese is evenly distributed; the filling will be very thick.

3. Step 3.

   Lay a tortilla flat. Spread about 3/4 cup of the filling over it in a thin, even layer all the way to the edges, leaving a 1-inch strip bare along the edge farthest from you.

4. Step 4.

   Starting at the edge closest to you, roll the tortilla up as tightly as you can, pressing gently as you go. Finish seam side down. Repeat with the remaining tortillas and filling.

5. Step 5.

   Wrap each roll tightly in plastic wrap, twisting the ends to firm up the log. Refrigerate for at least 2 hours or up to 24 hours.

6. Step 6.

   Unwrap the logs and trim about 1/2 inch from each end. Using a sharp serrated knife and a gentle sawing motion, cut each log into 3/4-inch slices, about 10 per tortilla. Serve cold with salsa on the side, if desired.

The filling has to be thick

Most pinwheel problems start with a filling that is too loose. Whipped cream cheese, too much sour cream, salsa stirred into the mix or wet chiles all produce the same result: tortillas that slide apart when sliced and turn gummy after a few hours. This filling uses just enough sour cream to make block cream cheese spreadable. The shredded cheese then gives it body, so it feels more like a thick spread than a dip.

Canned green chiles are the one ingredient that needs attention. Straight from the can, they carry a surprising amount of liquid. Drain them in a strainer, then press them firmly between paper towels until the towels stop darkening.

Why finely shredded cheese matters

Standard shreds are long and thick enough to create bumps and air pockets as you roll, so the tortilla does not lie flat against the filling. Finely shredded cheese blends into the cream cheese and keeps the spiral tight. If you have only regular shreds, chop them roughly with a knife before stirring them in.

Sharp cheddar gives the most flavor in a cold appetizer, where milder cheeses taste faint. Pepper Jack adds gentle heat. For a milder platter, use Monterey Jack or a Mexican-style blend instead.

Taco seasoning and salt

A tablespoon of seasoning flavors the filling without making it taste like a packet. Brands vary widely in salt, and the cheeses add more, so taste the filling before rolling. If it tastes flat, add another teaspoon of seasoning or a pinch of cumin rather than plain salt. If you use a homemade blend without salt, add about 1/4 teaspoon kosher salt.

Rolling and chilling

Use the largest soft flour tortillas you can find, at room temperature. Cold tortillas crack when rolled; if yours are stiff, microwave the stack under a damp paper towel for 10 to 15 seconds. Spread the filling right to the side edges, where the ends of the log are least likely to be empty, and leave the far edge bare. As you roll, the filling pushes forward and fills that strip, sealing the seam.

Chilling is not optional. After 2 hours, the cream cheese is firm enough that the logs keep their round shape when sliced. Wrapping them tightly and twisting the ends of the plastic wrap tightens the roll even more.

Slicing for a neat platter

A serrated knife works best, used with a light sawing motion instead of pressing down, which flattens the rolls into ovals. Trim the uneven ends first; they are a cook’s snack. Slices about 3/4 inch thick stay upright on a platter. Much thinner slices tend to fall apart, and much thicker ones are awkward to eat in one bite.

Make-ahead and serving

These are at their best when made the night before and sliced shortly before serving. Wrapped logs keep for up to 24 hours in the refrigerator. After that, the tortillas absorb moisture from the filling and become soft. Once sliced, cover and refrigerate the pinwheels until serving and keep them out for no more than 2 hours.

For a buffet, plan on 3 to 4 pinwheels per person if other appetizers are served. One batch serves 10 to 12 guests. The recipe doubles easily.

Leftover slices keep, covered and refrigerated, for about 2 days. They soften a little each day and should not be frozen, since the cream cheese filling turns grainy after thawing.