Vegetarian Mexican Pinwheels
These Vegetarian Mexican Pinwheels are SO EASY! A creamy filling wrapped in tortillas, perfect for gatherings or a light lunch.
Servings: 8 servings
Ingredients
- 1 small red bell pepper finely chopped
- 2 each green onions finely chopped
- 1 package cream cheese 8 ounces, softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon Cajun seasoning
- 2 teaspoons salt
- 8 each flour tortillas
Instructions
- Start by finely chopping the green chili, small red bell pepper, and green onions. Make sure to remove the seeds from the chili if you prefer a milder flavor.
- In a mixing bowl, combine the softened cream cheese, sour cream, and shredded cheddar cheese. Use a spatula to mix everything until well combined. Add in the Cajun seasoning and salt, adjusting to your taste.
- Once your creamy mixture is ready, gently fold in the chopped green chili, red bell pepper, and green onions.
- Take a flour tortilla and spread a generous amount of the filling onto it, leaving a small border around the edges. Roll the tortilla tightly, starting from one edge to the other. Repeat this process with the remaining tortillas and filling.
- Wrap each rolled tortilla in plastic wrap and place them in the refrigerator for at least 30 minutes. Once chilled, remove from the fridge, unwrap, and slice into bite-sized pieces.
Equipment
- Mixing Bowl
- Spatula
- Sharp knife
- Cutting Board
- Plastic Wrap
Notes
- Let the cream cheese soften at room temperature for easier mixing.
- For added flavor, consider adding fresh herbs like cilantro or parsley to the mixture.
- Make sure to roll the tortillas tightly for neat pinwheels.
- If you want to prepare them in advance, they can be stored in the refrigerator for up to 2 days before serving.