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.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 6
- Difficulty
- Easy
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 227 gcream cheese, softened at room temperature
- 3 pcsflour tortilla, 8-inch
- 113 gcanned diced green chiles, from a can, well-drained
- 2 tbsppicante sauce
- 0.25 tspgarlic salt
Equipment
plastic wrap · spatula · mixing bowl · cutting board · knife
The method
Step by step
- 1
In a medium bowl, combine the softened cream cheese, drained diced green chiles, picante sauce, and garlic salt.
About 5 min
Cook’s note: 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.
About 3 min
Cook’s note: 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.
About 1 min
- 4
Repeat the spreading and rolling process with the remaining two tortillas and filling.
About 6 min
- 5
Wrap each log securely in plastic wrap, twisting the ends to seal and tighten the roll.
About 2 min
- 6
Refrigerate the wrapped logs for at least 3 hours, or up to overnight, to allow them to firm up.
About 1 min
Cook’s note: 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.
About 2 min
Cook’s note: A serrated knife often works best for cutting through the soft filling without squishing the pinwheels.
Keep it good
Store leftover pinwheels in a single layer in an airtight container in the refrigerator.
These are best served chilled and do not require reheating.