Pimento Cheese Pinwheels

Ingredients (~24 pinwheels)

• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• ~5 cups shredded cheddar cheese (1 lb block)
• 1 jar (4 oz) pimentos, drained
• 1/4 cup minced jalapeños
• 6 regular flour tortillas

Make the Pimento Cheese Spread

In a stand mixer with the paddle attachment, beat the softened cream cheese, mayo, garlic powder, onion powder, and cayenne until smooth.

This takes ~2 minutes on medium speed.

Add the shredded cheddar and mix for just a few seconds until incorporated – you don’t want to overwork it.

Fold in the drained pimentos and minced jalapeños by hand with a spoon.

Assemble and Chill the Rolls

Spread the pimento cheese mixture evenly on each tortilla, leaving about a 1/4 inch border around the edges.

The key is not overfilling – if you pack too much in, it’ll squeeze out when you roll.

Roll each tortilla up tightly into a log. The tighter the roll, the cleaner your slices will be.

Wrap each log individually in plastic wrap and refrigerate for at least 4 hours.

I usually make these the night before and slice them the next day.

Slice and Serve

Remove the logs from the fridge and unwrap. Using a sharp serrated knife, trim off the uneven ends first.

Then slice each log into ~1/2 inch thick rounds.

You’ll get about 4 pinwheels per tortilla, so ~24 total.

The serrated knife is important – a regular knife will squish the tortilla and make messy slices.

Pimento Cheese Pinwheels

These are wicked simple to make and perfect for parties since you can prep them hours ahead. The homemade pimento cheese is way better than store-bought and takes maybe 5 minutes to whip up.

Print Pin Rate

Prep Time: 15 minutes minutes

Chill Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Ingredients

Ingredients (~24 pinwheels)

• 8 oz cream cheese softened
• 1/2 cup mayonnaise
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• ~5 cups shredded cheddar cheese 1 lb block
• 1 jar pimentos 4 oz, drained
• 1/4 cup minced jalapeños
• 6 regular flour tortillas

Instructions

• Beat cream cheese, mayo, garlic powder, onion powder, and cayenne until smooth, about 2 minutes.
• Add shredded cheddar and mix briefly until just incorporated.
• Fold in drained pimentos and minced jalapeños by hand.
• Spread mixture evenly on each tortilla, leaving 1/4 inch border.
• Roll each tortilla tightly into a log.
• Wrap each log in plastic wrap and refrigerate at least 4 hours or overnight.
• Unwrap logs and trim ends with a serrated knife.
• Slice each log into 1/2 inch rounds to yield about 24 pinwheels.

Notes

Use a serrated knife for clean slices without squishing. Don’t overfill tortillas or filling will squeeze out when rolling.