Baked pinwheels loaded with cheese, spices, and vegetables, served hot with salsa for dipping and sharing.
# What You'll Need:
→ Dough
01 - 2 large flour tortillas (burrito-size, 10-inch diameter)
→ Filling
02 - 8 ounces cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup shredded Monterey Jack cheese
05 - 1 small red bell pepper, finely diced
06 - 2 spring onions, finely sliced
07 - 1 jalapeño, seeded and minced
08 - 2 tablespoons chopped fresh cilantro
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon garlic powder
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Garnish
14 - Salsa, for dipping
15 - Extra chopped cilantro
# Method Steps:
01 - In a medium mixing bowl, blend cream cheese, cheddar, Monterey Jack, bell pepper, spring onions, jalapeño, cilantro, cumin, smoked paprika, garlic powder, salt, and black pepper until smooth and evenly combined.
02 - Place tortillas on a clean surface and spread half of the cheese mixture over each, distributing evenly to the edges.
03 - Roll each tortilla tightly into a log. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm for cleaner slicing.
04 - Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
05 - Cut each tortilla roll into 12 uniform slices, approximately 3/4 inch thick. Arrange pinwheels, cut-side up, on the prepared baking sheet.
06 - Bake for 12 to 15 minutes, until cheese is melted and edges turn golden brown.
07 - Cool slightly, garnish with extra cilantro, and serve with salsa for dipping.
