Smoky Chipotle Pinwheel Roll-Ups

• 8 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup finely chopped green onions
• 1/4 cup shredded cheddar cheese
• 1 (8-inch) flour tortilla
• 1/4 cup sliced almonds, toasted (for garnish)

Steps

1. 1 In a medium bowl, mix together the cream cheese, mayonnaise, sour cream, chipotle chili powder, smoked paprika, garlic powder, and cayenne pepper until smooth.
2. 2 Stir in the green onions and cheddar cheese.
3. 3 Spread the mixture evenly over the tortilla, leaving a 1-inch border around the edges.
4. 4 Tightly roll up the tortilla from one long side to the other.
5. 5 Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to firm up.
6. 6 Unwrap and slice the roll into 24 pinwheels.
7. 7 Garnish with toasted almonds.
8. 8 Serve immediately or keep refrigerated until ready to serve.

Equipment

• Medium mixing bowl
• Plastic wrap
• Sharp knife

Variations

• Substitute flour tortillas with spinach or whole wheat for added nutrition.
• Add crumbled cooked bacon to the filling for a smoky bacon twist.

Substitutions

• If you don't have chipotle chili powder, substitute with regular chili powder and add a dash of liquid smoke.
• Use dairy-free cream cheese and mayo for a vegan version.

Pairings

• Classic margaritas
• Guacamole and tortilla chips

Nutrition

Tips

• For extra smokiness, add a minced chipotle pepper in adobo sauce to the filling.
• Make sure to chill the roll-ups thoroughly for easier slicing.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a preheated 350°F oven for 5-10 minutes.

Freezing: Freeze uncut roll wrapped in plastic and foil for up to 1 month. Thaw overnight in the fridge before slicing and serving.

Serving Suggestions

• Serve with a side of salsa or a smoky tomato dip.
• Pair with a crisp white wine or a refreshing lager.

FAQ