Every single time I make these little pinwheels, they’re gone in a flash! Whether I serve them as an appetizer, as a breakfast treat at church or with a bowl of soup or chili, they’re GONE. It’s basically dip wrapped up in a tortilla. AMAZING.
I always make mine the day before and keep them in the fridge, so that when it’s time to enjoy, I just pop them out and go. These are perfect this time of year when you’re bringing/making/taking appetizers and small bites to parties and such. These will be a huge hit!
This recipe makes about 2 dozen pinwheels.
1 (8 oz) package of cream cheese, softened
1 cup of sour cream
1 teaspoon garlic powder
a pinch of both salt and pepper
1½ cups shredded Swiss cheese
8 pieces of bacon, crisped up and crumbled
4 green onions, chopped
10 burrito-sized flour tortillas (the larger ones, not the small taco ones)
In a mixing bowl, combine your cream cheese, sour cream, garlic powder, salt, pepper and Swiss together with a spoon. Next, you are going to spread this mixture across your tortilla and then sprinkle some crispy bacon down across the center as well as your chopped green onions. Roll up each tortilla bottom to top and place it on a cookie sheet seem side down. Repeat with your remaining tortillas (do not put too much filling on each one or they won’t roll up tight). Once you’re finished rolling up your tortillas, place your cookie sheet in the fridge for 30 minutes (to over night) or the freezer for about 10 minutes. After that, remove from fridge/freezer and slice the tortillas into pinwheels. Serve immediately or keep chilled in the fridge.
Happy appetizer season! xo