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Cranberry Jalapeño Cream Cheese Pinwheels

Cranberry jalapeño cream cheese pinwheels are rolled flour tortillas filled with a creamy, cheesy mixture, tart cranberries, and fresh jalapeño. Chill the rolls until firm, then slice them into colorful bite-size pinwheels.
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Prep Time 20 minutes
Chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 255
Ingredients Method Notes

Ingredients
  

  • 1 package (8 oz) cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 0.5 cup dried cranberries finely chopped
  • 1 jalapeño seeded and finely chopped
  • 2 green onions thinly sliced
  • 4 flour tortillas 10-inch

Method
 

  1. In a medium bowl, mix the cream cheese, cheddar, cranberries, jalapeño, and green onions until evenly combined.
  2. Spread the filling in an even layer over each tortilla, leaving a 1/2-inch border around the edges.
  3. Roll each tortilla tightly.
  4. Wrap the rolls snugly.
  5. Refrigerate seam-side down for at least 1 hour, until firm enough to slice.
  6. Slice each roll crosswise into 8 pinwheels.
  7. Arrange the pinwheels on a serving platter.

Notes

For neat slices, chill the rolls until firm and use a sharp knife. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended. For a gluten-free option, use gluten-free tortillas.