What I use
- 8 ounces cream cheese, softened
- 1/2 cup pepper jelly (sweet or spicy, depending on my mood)
- 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
I make sure my cream cheese is truly softened so it mixes smoothly and spreads easily without tearing the tortillas. I pat my vegetables dry so they don’t add extra moisture that could make the tortillas soggy over time.
How I make Pepper Jelly & Cream Cheese Pinwheels
I mix the filling
I start by adding the softened cream cheese to a medium bowl. I spoon in the pepper jelly and mix until the two blend into a smooth, even spread—no streaks of plain cream cheese and no big chunks of jelly. If I want more heat or sweetness, I adjust the amount of jelly here, tasting as I go until it’s balanced the way I like it.
I build the first tortilla
I lay one flour tortilla flat on a clean work surface. With an offset spatula or the back of a spoon, I spread a generous, even layer of the cream cheese mixture all the way to the edges; going right to the edge helps the tortilla seal when I roll it and keeps the spiral full from center to rim. I sprinkle a portion of the sliced green onions, diced red bell pepper, and diced cucumber evenly over the cream cheese layer, trying not to pile the vegetables too thick so the roll stays tight. I season lightly with a pinch of salt and pepper over the veggies to wake up the flavors.
I roll and repeat
Starting from one edge of the tortilla, I roll it up tightly into a log, using my fingers to keep the filling snug as I go. I aim for a firm but gentle roll—tight enough that the filling doesn’t slide around, but not so tight that the tortilla cracks. When I reach the end, I place the tortilla seam‑side down. I repeat the process with the remaining tortillas and filling, dividing the vegetables roughly evenly among all four tortillas.
I chill the rolls
Once all the tortillas are rolled, I wrap each log tightly in plastic wrap. I place the wrapped rolls in the refrigerator for at least 1 hour; this chilling step firms up the cream cheese and lets the tortillas set around the filling so they slice cleanly instead of squashing. If I’m planning ahead, I’m happy to chill them for several hours or even overnight.
I slice and serve
When I’m ready to serve, I remove the wrapped rolls from the fridge, unwrap them, and place them on a cutting board. Using a sharp knife, I trim off the uneven ends (those are my snacks), then slice each roll into about 1‑inch pinwheels, wiping the knife as needed to keep the cuts neat. I arrange the pinwheels cut‑side up on a serving platter so the colorful spirals are visible and serve them chilled or at cool room temperature.
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