These Pepper Jelly & Cream Cheese Pinwheels are a quick, colorful party bite that delivers the perfect balance of creamy, sweet, and spicy in every swirl. Soft tortillas are filled with tangy cream cheese, zesty pepper jelly, and crunchy fresh veggies for an easy make-ahead appetizer that always disappears fast. Slice, serve, and watch them vanish!
Ingredients
8 ounces cream cheese, softened
1/2 cup pepper jelly
4 large flour tortillas
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1/2 cup diced cucumber
Salt and pepper, to taste
Instructions
In a medium bowl, combine the softened cream cheese and pepper jelly. Mix until well blended and smooth.
Lay one flour tortilla flat on a clean work surface.
Spread a generous, even layer of the cream cheese mixture over the entire tortilla, all the way to the edges.
Sprinkle a portion of the sliced green onions, diced red bell pepper, and diced cucumber evenly over the cream cheese layer.
Season lightly with salt and pepper to taste.
Starting from one edge, roll the tortilla up tightly into a log shape, keeping the filling snug inside.
Repeat with the remaining tortillas and filling.
Wrap each tortilla log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice cleanly.
Remove the wrapped rolls from the fridge, unwrap, and place on a cutting board.
Using a sharp knife, slice each tortilla into 1-inch pinwheels. Discard (or snack on!) the uneven ends.
Arrange the pinwheels cut-side up on a serving platter and serve chilled or at cool room temperature.
Variation
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