Directions
Step 1: Prepare the Oven
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease a baking dish to prevent sticking.
Step 2: Make the Filling
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, and drained green chiles. Stir until the ingredients are evenly mixed and the filling is smooth and spreadable.
Step 3: Fill the Tortillas
Place one tortilla on a clean work surface. Spread a portion of the cheese mixture evenly over the tortilla, leaving a small border around the edges to help prevent the filling from spilling out during baking.
Repeat with the remaining tortillas.
Step 4: Roll
Starting from one edge, tightly roll each tortilla into a log shape. Place the rolls seam-side down while you prepare the rest.
Step 5: Slice
Using a sharp knife, trim off the ends of each roll if desired. Cut each log into pinwheels approximately ½ to ¾ inch thick.
Step 6: Arrange for Baking
Place the pinwheels cut-side up on the prepared baking sheet, leaving a little space between each piece to allow for even browning.
Step 7: Bake
Bake for 12 to 16 minutes, or until the tortillas are lightly golden and crisp around the edges and the filling is hot and bubbly.
Step 8: Cool Slightly and Serve
Remove the pan from the oven and let the pinwheels rest for about 5 minutes before serving. This short resting time helps the filling set slightly, making them easier to handle.
Serve warm or at room temperature.
Serving Suggestions
These pinwheels pair wonderfully with salsa, sour cream, guacamole, or your favorite dipping sauce. They’re equally delicious as part of an appetizer spread or enjoyed on their own.
