Green Chili Pinwheels

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, combine the softened cream cheese, drained diced green chiles, picante sauce, and garlic salt.

   Ca. 5 min.

   Kokkens note: Ensure the cream cheese is fully softened to room temperature for easy, lump-free mixing.

2. 2

   Lay one flour tortilla flat on a clean work surface and spread one-third of the cream cheese mixture evenly over the top.

   Ca. 3 min.

   Kokkens note: Use an offset spatula to get an even layer of filling all the way to the edges.

3. 3

   Tightly roll the tortilla into a compact log.

   Ca. 1 min.

4. 4

   Repeat the spreading and rolling process with the remaining two tortillas and filling.

   Ca. 6 min.

5. 5

   Wrap each log securely in plastic wrap, twisting the ends to seal and tighten the roll.

   Ca. 2 min.

6. 6

   Refrigerate the wrapped logs for at least 3 hours, or up to overnight, to allow them to firm up.

   Ca. 1 min.

   Kokkens note: Chilling is essential for clean slices, so don't skip this step.

7. 7

   Unwrap the chilled logs and use a sharp knife to slice them into 1-inch thick pinwheels.

   Ca. 2 min.

   Kokkens note: A serrated knife often works best for cutting through the soft filling without squishing the pinwheels.