A delightful appetizer featuring a creamy, cheesy filling rolled in soft tortillas, perfect for any gathering.
In a mixing bowl, combine the softened cream cheese, shredded Monterey Jack cheese, fresh coriander, ground cumin, smoked paprika, and diced jalapeño pepper until well mixed.
Ensure the cream cheese is softened to make mixing easier and achieve a smooth filling.
Spread an even layer of the cheese mixture over each tortilla, leaving a small border around the edges.
Use a spatula to spread the filling evenly for consistent flavor in every bite.
Roll each tortilla tightly to form a log and wrap it in plastic wrap. Refrigerate for at least 2 hours to firm up.
Chilling the rolls helps them hold their shape when slicing.
Preheat the oven to 350°F (175°C).
Preheating ensures even baking and optimal texture.
Slice each tortilla roll into 1/2-inch thick pinwheels and arrange them on a greased baking sheet.
Use a sharp knife to make clean cuts and maintain the pinwheel shape.
Brush the pinwheels lightly with oil and bake for 12-15 minutes until golden brown.
Brushing with oil helps achieve a crispy and golden exterior.
Serve the pinwheels warm with salsa and sour cream on the side.
Arrange the pinwheels on a platter for an appealing presentation.
