AppetizersKatherine ZalaskyVegetarian, Food, Party, pinwheels, cream cheese, Bell Pepper, Celery, black olives, Green Chile, Hatch, Red onion, Ranch, cayenne, Appetizer, Make AheadComment

Pinwheels

AppetizersKatherine ZalaskyVegetarian, Food, Party, pinwheels, cream cheese, Bell Pepper, Celery, black olives, Green Chile, Hatch, Red onion, Ranch, cayenne, Appetizer, Make AheadComment
Pinwheels

Say goodbye to one-note pinwheels…This vegetarian party favorite is full of crunchy vegetables with a spicy kick, thanks to the Hatch green chiles and a pinch of cayenne.

Yield: about 6-7 tortilla rolls, or about 55-60 sliced pinwheels

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Ingredients

  • 2 (8 oz.) package cream cheese, softened

  • 1 package Ranch dressing mix (NOT the "dip" mix)

  • ½ tsp cayenne pepper

  • 1 small red onion (or 1/2 large red onion), finely diced

  • 1 4-oz. can chopped black olives

  • 1 4-oz. can chopped green chilies, drained (preferably Hatch green chiles)

  • 2 green peppers, finely diced and patted dry

  • 3 stalks celery, finely diced and patted dry

  • 6-8 12 in. flour tortillas

Instructions

Combine cream cheese, dressing mix, and cayenne in a large bowl and mix well. If you have an electric mixer, all the better. Mix in all of the chopped vegetables to the bowl. Taste the mix and adjust the seasoning as needed. 

Filling spread over a tortilla

Filling spread over a tortilla

Taking one tortilla at a time, evenly spread the cream cheese mix over the tortilla. Roll the tortilla up and set aside on a baking sheet (line with parchment for easy clean up). Repeat until the mixture is gone.

Filled tortillas on a baking sheet

Filled tortillas on a baking sheet

Cover with foil or plastic wrap and allow the rolls to set in fridge for at least 1 hour before slicing. When ready to serve, use a serrated knife to remove ends that aren't fully filled (they're great for taste testing and for satisfying any kitchen helpers needing a quick snack!).  Slice the remaining rolls, approximately 1/2" thick. Set rolls on platter to serve (either upright or flat). 

The rolls can be made a day in advance, but the texture will be a bit better if you make them the morning of your event. I usually slice them just before plating, but if early prep is needed, the rolls can be sliced and arranged on a platter in the refrigerator about an hour in advance.  

Pinwheels