How to Make Them: Step-by-Step
The absolute golden rule of making pinwheels is patience during the chill time. Slicing a warm, freshly rolled tortilla will only result in a messy, squished cylinder. Giving the rolls time to firm up in the fridge ensures clean, beautiful spirals.
In a medium mixing bowl, combine 8 ounces of softened cream cheese with 1 small can (4 ounces) of drained diced green chiles and 1 cup of finely shredded cheddar cheese. Stir vigorously until completely uniform.
Lay out 4 large flour tortillas on a clean surface. Divide the cream cheese mixture evenly among them. Use an offset spatula or the back of a spoon to spread the mixture all the way to the edges in a thin, even layer. Leaving a bare border means your end pieces will be empty.
Starting from one end, roll each tortilla up as tightly as possible without squeezing the filling out. Wrap each individual log tightly in plastic wrap to help it hold its shape.
Place the wrapped logs in the refrigerator for at least 2 hours (overnight is even better). Once firm, use a sharp, serrated knife to slice the logs into 1/2-inch thick rounds. Wipe the knife blade with a damp paper towel between slices to keep the spirals looking pristine.
Pro Tip for Bloggers & Hosts: If you want to customize this foundation, a pinch of garlic powder or a handful of finely chopped green onions added to the cream cheese mixture will instantly elevate the profile without changing the simple mechanics of the dish
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