Sweet and Spicy Pepper Pinwheels
These pepper pinwheels are the perfect easy appetizer for game days, dinner parties, school lunches, or “just because”. Fresh jalapeños, pickled banana peppers, and jalapeño cream cheese add a bit of pizzazz to this yummy snack.
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Yield: 14 pinwheels
Ingredients
- 1 Old El Paso Restaurant Style Grande flour tortilla (about 11.5" in diameter)
- 4 tbsp Philadelphia Jalapeño Cream Cheese Spread
- 3 tbsp Mexican blend shredded cheese
- 7-8 thin slices genoa salami (or other deli meat of choice)
- 1 tbsp Philadelphia Chive & Onion Cream Cheese Spread
- 2 tbsp finely diced pickled banana peppers
- 1 medium jalapeño (or about 1 tbsp finely diced)
Instructions
- Spread the jalapeño cream cheese in an even layer across the entire tortilla. Then lightly sprinkle the Mexican blend shredded cheese across the cream cheese.1 Old El Paso Restaurant Style Grande flour tortilla, 4 tbsp Philadelphia Jalapeño Cream Cheese Spread, 3 tbsp Mexican blend shredded cheese
- Add your thinly-sliced salami, evenly spacing it out across the tortilla.7-8 thin slices genoa salami
- Add the chive and onion cream cheese to the top of each slice of salami, to help the pinwheel stay together as you roll it. Of course, you can use more jalapeño cream cheese instead. The chive and onion cream cheese cuts the spice a tiny bit while adding some flavor, but use whichever kind you like.1 tbsp Philadelphia Chive & Onion Cream Cheese Spread
- Time for peppers! Remove the seeds and veins from your jalapeño before finely dicing. Also, finely dice the pickled banana peppers and then mix with the diced jalapeño. Place the pepper mixture along the bottom of your tortilla, about a quarter of the way in. Then, cut off the bottom edge of the tortilla, as seen below.2 tbsp finely diced pickled banana peppers, 1 medium jalapeño
- Place a bit of extra cream cheese (either jalapeño or chive and onion) at the top and bottom edges of the tortilla to help the edges of the tortilla stick. Then, beginning at the bottom, roll up your tortilla tightly. Cut off the ends of the rolled-up tortilla that don’t have much filling inside. Slice the the rest into 1/2″ to 3/4″ pinwheels. You should be able to get approximately 14 pinwheels out of one large tortilla.
- Enjoy! Serve these pinwheels immediately or store in the fridge until you are ready to eat them. (See Note 2 below)
Notes from the Happy To Be Here Kitchen
Note 1. Jalapeños: If you do not have any raw jalapeños, you can easily substitute pickled ones from the store. I prefer the flavor of either fresh jalapeño or leftover grilled jalapeño, but pickled ones will still give you that spice you’re looking for.
Note 2. Fresh Pinwheels: If possible, I recommend making these pepper pinwheels the same day as you are going to serve them. The tortillas tend to become a little bit soggy/mushy when stored in the fridge overnight.
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