These Pepper Jelly & Cream Cheese Pinwheels are a quick, colorful party bite that delivers the perfect balance of creamy, sweet, and spicy in every swirl. Soft tortillas are filled with tangy cream cheese, zesty pepper jelly, and crunchy fresh veggies for an easy make-ahead appetizer that always disappears fast. Slice, serve, and watch them vanish!
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup pepper jelly
- 4 large flour tortillas
- 1/2 cup sliced green onions
- 1/2 cup diced red bell pepper
- 1/2 cup diced cucumber
- Salt and pepper, to taste
Instructions
- In a medium bowl, combine the softened cream cheese and pepper jelly. Mix until well blended and smooth.
- Lay one flour tortilla flat on a clean work surface.
- Spread a generous, even layer of the cream cheese mixture over the entire tortilla, all the way to the edges.
- Sprinkle a portion of the sliced green onions, diced red bell pepper, and diced cucumber evenly over the cream cheese layer.
- Season lightly with salt and pepper to taste.
- Starting from one edge, roll the tortilla up tightly into a log shape, keeping the filling snug inside.
- Repeat with the remaining tortillas and filling.
- Wrap each tortilla log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice cleanly.
- Remove the wrapped rolls from the fridge, unwrap, and place on a cutting board.
- Using a sharp knife, slice each tortilla into 1-inch pinwheels. Discard (or snack on!) the uneven ends.
- Arrange the pinwheels cut-side up on a serving platter and serve chilled or at cool room temperature.
Variation
- Use different flavored jellies such as jalapeño jelly, red pepper jam, or mango habanero for a unique twist on the original pinwheels.
- Add protein by sprinkling in finely chopped cooked bacon, shredded rotisserie chicken, or deli turkey before rolling the tortillas.
- Make it lighter by using low-fat cream cheese, whole wheat tortillas, and extra crunchy veggies like shredded carrots or thinly sliced celery.
Cooking Notes
- If your pepper jelly is very thick, briefly stir or microwave it for a few seconds so it blends more easily into the cream cheese.
- Avoid overstuffing the tortillas; too much filling can cause them to split or ooze when sliced.
- For the cleanest cuts, use a sharp serrated knife and wipe the blade between slices to keep the pinwheels looking neat.
Serving Suggestions
- Serve on a platter lined with lettuce leaves or fresh herbs for a pretty presentation at parties or potlucks.
- Pair with other finger foods like nuts, olives, cheese cubes, and crackers for an easy appetizer spread.
- Offer a small bowl of extra pepper jelly or a sweet chili sauce on the side for guests who love more heat and sweetness.
Tips
- Make the pinwheel logs up to 24 hours in advance, keep them wrapped and chilled, then slice just before serving to keep edges fresh.
- Pat diced vegetables dry with paper towels to remove excess moisture and keep the tortillas from getting soggy.
- If your tortillas crack while rolling, warm them briefly in the microwave (about 10 seconds) to make them more pliable before filling.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information (Per Serving)
- Calories: 150 kcal
- Protein: 4 g
- Sodium: 220 mg
Frequently Asked Questions
- Can I make these pinwheels ahead of time?
– Yes. You can prepare the rolled tortilla logs up to 24 hours ahead. Keep them tightly wrapped in plastic wrap in the refrigerator, then slice just before serving for the freshest texture.
2. How do I keep the pinwheels from getting soggy?
– Make sure your vegetables are well drained and patted dry, don’t use overly watery fillings, and keep the rolled tortillas chilled until serving. Avoid making them more than a day in advance.
3. What kind of pepper jelly works best?
– Any red or green pepper jelly works well. Choose mild if you prefer sweet heat, or a hot version for a spicier bite. A smooth jelly is easiest to mix into the cream cheese.
4. Can I use corn or gluten-free tortillas instead of flour?
– Yes, you can use gluten-free tortillas, but make sure they are soft and flexible. Warm them slightly before rolling to prevent cracking and help them hold the filling better.
Conclusion
Pepper Jelly & Cream Cheese Pinwheels are the kind of no-fuss appetizer that feels special with almost no effort. Creamy, sweet, and lightly spicy, they’re as colorful as they are craveable, and they hold up beautifully when made ahead. Keep this recipe in your back pocket for parties, game days, or any time you need a crowd-pleasing bite fast.
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Pepper Jelly & Cream Cheese Pinwheels
- Total Time: 1 hour 15 minutes (includes chilling)
- Yield: About 8 servings (24–32 pinwheels, depending on slice thickness) 1x
- Diet: Vegetarian
Description
These Pepper Jelly & Cream Cheese Pinwheels are a quick, colorful party bite that delivers the perfect balance of creamy, sweet, and spicy in every swirl. Soft tortillas are filled with tangy cream cheese, zesty pepper jelly, and crunchy fresh veggies for an easy make-ahead appetizer that always disappears fast. Slice, serve, and watch them vanish!
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup pepper jelly
- 4 large flour tortillas
- 1/2 cup sliced green onions
- 1/2 cup diced red bell pepper
- 1/2 cup diced cucumber
- Salt and pepper, to taste
Instructions
- In a medium bowl, combine the softened cream cheese and pepper jelly. Mix until well blended and smooth.
- Lay one flour tortilla flat on a clean work surface.
- Spread a generous, even layer of the cream cheese mixture over the entire tortilla, all the way to the edges.
- Sprinkle a portion of the sliced green onions, diced red bell pepper, and diced cucumber evenly over the cream cheese layer.
- Season lightly with salt and pepper to taste.
- Starting from one edge, roll the tortilla up tightly into a log shape, keeping the filling snug inside.
- Repeat with the remaining tortillas and filling.
- Wrap each tortilla log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice cleanly.
- Remove the wrapped rolls from the fridge, unwrap, and place on a cutting board.
- Using a sharp knife, slice each tortilla into 1-inch pinwheels. Discard (or snack on!) the uneven ends.
- Arrange the pinwheels cut-side up on a serving platter and serve chilled or at cool room temperature.
Notes
- Soften the cream cheese fully for a smoother filling that spreads easily and doesn’t tear the tortillas.
- Chilling is key for neat slices—don’t skip the refrigeration time.
- Adjust the amount of pepper jelly depending on how sweet or spicy you like your pinwheels.
- Use fresh, dry vegetables so they don’t water down the filling or make the tortillas soggy.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack, Party Food
- Method: No-Cook, Chill
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 3–4 pinwheels)
- Calories: 150 kcal
- Sugar: 6 g (estimate, depending on pepper jelly)
- Sodium: 220 mg (estimate)
- Fat: 8 g (estimate)
- Saturated Fat: 4.5 g (estimate)
- Unsaturated Fat: 3.3 g (estimate)
- Trans Fat: 0 g (estimate)
- Carbohydrates: 15 g (estimate)
- Fiber: 1 g (estimate)
- Protein: 4 g (estimate)
- Cholesterol: 25 mg (estimate)
Keywords: pepper jelly pinwheels, cream cheese pinwheels, tortilla roll ups, no bake appetizer, party snack, make ahead appetizer
