“Creamy, zesty green chiles and cheddar wrapped in soft tortillas and sliced into bite-sized party pinwheels—made with just 4 simple ingredients!”

Directions and Instructions

1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or lightly grease a baking dish.
3. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, and drained green chiles.
4. Stir until the mixture is smooth and evenly combined.
5. Lay one tortilla flat on a clean work surface.
6. Spread a generous, even layer of the cheese mixture over the tortilla, leaving about 1/4 inch around the edges.
7. Roll the tortilla tightly into a log and place it seam-side down.
8. Repeat with the remaining tortillas and filling.
9. Using a sharp knife, trim the ends if necessary and slice each roll into 1/2- to 3/4-inch thick pinwheels.
10. Arrange the pinwheels cut-side up on the prepared baking sheet, leaving a little space between each one.
11. Bake for 12–16 minutes, or until the edges are lightly golden and the filling is melted and bubbly.
12. Remove from the oven and allow the pinwheels to cool for about 5 minutes.
13. Transfer to a serving platter and serve warm or at room temperature.

Notes or Tips

• Drain the green chiles thoroughly to prevent soggy pinwheels.
• For cleaner slices, chill the rolled tortillas for 30 minutes before cutting.
• Extra-sharp cheddar cheese provides even more flavor and richness.

Cooking Techniques

• Rolling the tortillas tightly helps the pinwheels maintain their shape during baking.
• Leaving a small border around the edges prevents the filling from squeezing out while rolling.
• Baking until lightly golden creates a perfect contrast between the crispy edges and creamy center.