Baked Cream Cheese Pinwheels
These Baked Cream Cheese Pinwheels are the ultimate appetizer and come together in just 30 minutes with minimal prep! Also known as tortilla roll-ups, each bite is packed with creamy cheese, crispy bell peppers, fresh jalapeños, and melted cheese for the perfect balance of flavor and texture.
Ingredients
- 1 block Cream cheese (250 grams), softened to room temperature
- 1 Jalapeno, diced
- 1/2 Red bell pepper, diced
- 2 tablespoons Red pepper jelly
- 1 cup Mozzarella cheese, shredded
- 1 1/4 teaspoon Garlic powder
- 1 teaspoon Parsley flakes
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 3 Flour tortillas (large)
Instructions
- Prepare the Cream Cheese Mixture. In a large mixing bowl, combine cream cheese, diced jalapeños, chopped red bell peppers, red pepper jelly, shredded cheese, garlic powder, parsley, Cajun seasoning, salt, and black pepper. Stir everything together using a spatula or a hand-held mixer until well incorporated and smooth.1 block Cream cheese (250 grams),, 1 Jalapeno,, 1/2 Red bell pepper,, 2 tablespoons Red pepper jelly, 1 cup Mozzarella cheese,, 1 1/4 teaspoon Garlic powder, 1 teaspoon Parsley flakes, 1/2 teaspoon Cajun seasoning, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper
- Assemble the Pinwheels. Divide the cream cheese mixture evenly onto the flour tortillas and spread it into a thin layer.3 Flour tortillas (large)
- Roll & Chill. Tightly roll up each tortilla into a log, then refrigerate for 30 minutes to help them hold their shape. Meanwhile, line a baking sheet with parchment paper.
- Slice & Bake. Preheat the oven to 400°F (200°C). Slice the chilled rolls into ½-inch pinwheels and arrange them on the prepared baking sheet. Bake for 12–15 minutes, or until the tortillas are golden brown and crispy. Serve the warm pinwheels with sour cream, salsa, or chipotle sauce for dipping.