Antojitos Pinwheels Made Simple
Warm, creamy, pepper-studded tortilla pinwheels baked until crisp at the edges and served with basil-pesto sour cream.
- Prep Time: 15 minutes
- Cook Time: 15–16 minutes
- Total Time: 35–40 minutes
- Yield: 24–32 pinwheels
- Category: Appetizer
- Method: Baked
- Cuisine: North American
- Diet: Vegetarian
Ingredients
4 flour tortillas (10 inch)
8 oz cream cheese, softened
1 cup shredded cheddar cheese
4 oz diced green chilies, drained
1/2 cup finely diced red onion
1/2 cup finely diced bell pepper
3 tbsp sour cream
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/8 tsp cayenne (optional)
Dip: 1/2 cup sour cream + 2 tbsp basil pesto
Instructions
1. Preheat oven to 350°F (175°C).
2. Mix all filling ingredients.
3. Spread thinly on tortillas and roll tightly.
4. Slice into pinwheels.
5. Bake 12–16 minutes until edges crisp.
6. Stir sour cream and pesto for dip.
Notes
Chill rolls briefly for cleaner cuts.
Use Monterey Jack for a milder melt.
Whole-wheat tortillas work but crisp less.
Freeze unbaked rolls up to 1 month.