Green Chili Pinwheels
A classic party appetizer featuring a creamy, tangy filling of cream cheese and green chiles spread on flour tortillas. These pinwheels are rolled, chilled, and sliced for an easy make-ahead snack.
Una recepta original de Forkin
- Temps total
- 3 h 20 min
- Racions
- 6
- Dificultat
- Fàcil
Informació sobre al·lèrgens: pot contenir gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 227 gcream cheese, softened at room temperature
- 3 uflour tortilla, 8-inch
- 113 gcanned diced green chiles, from a can, well-drained
- 2 cspicante sauce
- 0,25 ctgarlic salt
Estris
plastic wrap · spatula · mixing bowl · cutting board · knife
Elaboració
Pas a pas
- 1
In a medium bowl, combine the softened cream cheese, drained diced green chiles, picante sauce, and garlic salt.
Uns 5 min
Nota de cuina: Ensure the cream cheese is fully softened to room temperature for easy, lump-free mixing.
- 2
Lay one flour tortilla flat on a clean work surface and spread one-third of the cream cheese mixture evenly over the top.
Uns 3 min
Nota de cuina: Use an offset spatula to get an even layer of filling all the way to the edges.
- 3
Tightly roll the tortilla into a compact log.
Uns 1 min
- 4
Repeat the spreading and rolling process with the remaining two tortillas and filling.
Uns 6 min
- 5
Wrap each log securely in plastic wrap, twisting the ends to seal and tighten the roll.
Uns 2 min
- 6
Refrigerate the wrapped logs for at least 3 hours, or up to overnight, to allow them to firm up.
Uns 1 min
Nota de cuina: Chilling is essential for clean slices, so don't skip this step.
- 7
Unwrap the chilled logs and use a sharp knife to slice them into 1-inch thick pinwheels.
Uns 2 min
Nota de cuina: A serrated knife often works best for cutting through the soft filling without squishing the pinwheels.
Conservació
Store leftover pinwheels in a single layer in an airtight container in the refrigerator.
These are best served chilled and do not require reheating.