These Jalapeno Cranberry Pinwheels were the perfect mix of sweet and spicy and made for a pretty amazing appetizer.
You can control the heat level with how much of the canned jalapenos you add.
I added the whole four ounce can and they really brought the heat.
Or you can add half of the jalapenos for a milder pinwheel.
Either way, the sweet cranberries and creamy cheese will help to balance out the spice.
How to Make Jalapeno Cranberry Pinwheels
I have two blocks of cream cheese at room temperature.
I actually smoked mine on my pellet grill at 180 degrees for two hours on foil.
That’s an option if you have a smoker, but not neccessary.
Also a bag of dried cranberries, two cups shredded cheese, and a can of diced jalapenos.
Or half the can if you don’t want them super spicy.
Simply add it all into a large bowl.
Along with a tablespoon dry ranch seasoning.
And mix it all up together until it’s evenly combined.
Spread it somewhat evenly over four large burrito size tortillas.
It’s not difficult to spread, but it did take a minute because of the cranberries, plus it’s a pretty thick mixture.
I left some room at the top because when rolling them tightly, some of the filling will move up and take up that extra space.
Refrigerate them before slicing for at least an hour.
Then use a good, sharp knife to slice them.
I had the best luck using a serrated bread knife.
Jalapeno Cranberry Pinwheels are a fun and festive appetizer that’s sure to be the hit of any party or celebration 🙂
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Jalapeno Cranberry Pinwheels
Jalapeno Cranberry Pinwheels have a cheesy mixture with jalapenos and dried cranberries wrapped in a tortilla for a sweet and spicy appetizer
- 2 8 oz blocks cream cheese room temperature
- 2 cups shredded cheese of choice (I used Mexican blend)
- 1 4 oz can diced jalapenos (using the whole can will be spicy, if you want milder spice only use half)
- 1 6 oz bag dried cranberries
- 1 Tbsp dry ranch seasoning
- 4 burrito size soft tortillas
Put the cream cheese, shredded cheese, jalapenos, cranberries, and dry ranch seasoning in a bowl. Stir until combined.
Lay the soft tortillas flat and spread the jalapeno cranberry mixture on the tortillas. Roll them tightly and refrigerate for at least an hour, this will make them easier to slice.
Slice them and serve. I had the best luck using a serrated bread knife.