Grilled Cream Cheese Pinwheels

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The classic cream cheese tortilla pinwheel appetizer has been taken up a notch to become grilled cream cheese pinwheels. The grilling melts the cream cheese and gives the tortilla bite a perfect crunch. Made in 10 minutes with four simple ingredients, this updated classic will brings the wow factor every time!

Yes, I love pinwheels. Cream Cheese topped with salsa or green chilled and then rolled up and cut into little tortilla bites.

Yes, I also love grilled cheese like my classic grilled brie cheese. The warm, soft cheese meets the perfect crunch that is greater by grilling with butter.

It only seemed fitting that I should marry the two and create a delicious appetizer fitting for any occasion! Or in my house, fitting for dinner.

What I Love About Grilled Cream Cheese Pinwheels

• It is delicious
• Super easy to make
• It brings the wow factor to any party or charcuterie board

Ingredients

Tortillas – 4 – 6 large flour tortillas. White flour tortillas are found at most grocery stores. Tomato tortillas and spinach tortillas are also widely available.

Salsa – 4 – 6 tablespoons – Use your preferred salsa—one tablespoon per tortilla. I used my favorite brand, 505 Southwestern pineapple, mango, and jalapeno salsa.

Cream Cheese – 1 package (8 ounces) at room temperature – Full this recipe, use regular, or full fat, cream cheese. For the best spread, always use room-temperature cream cheese. If you have butter directly from the refrigerator, microwave on power level 5 in ten-second bursts.

Butter – 3 tablespoons – Use the butter of your choice. For the best spread, always use room-temperature butter. If you have butter directly from the refrigerator, microwave on power level 5 in ten-second bursts.

Instructions

Prep:

Spread a thin layer of cream cheese (about 1 tablespoon) onto one side of the flour tortilla, leaving one inch around the perimeter. Spread a thin layer (about 1 tablespoon) of salsa on top of the cream cheese.

Tightly roll up the tortilla and, using a sharp knife, cut off the ends of the tortilla. Then slice the pinwheel into equal sections—roughly 1-inch rounds.

Grill:

Heat a skillet using medium to high heat and add butter. After the butter has melted, place the tortilla on the skillet and cook for 2 – 3 minutes on each side.

Serve:

Remove from the skillet and serve warm. If serving later, cook now and warm up in the oven at a low temperature (200F/100C).

Alternatives

Tortillas – I used regular tortillas. Spinach, tomato, or whole wheat tortillas also work with this recipe.

Butter – Olive oil, vegetable oil, or another lightweight oil can be substituted for butter.

Filling Suggestions

Flavorful Filling – Any salsa can substitute for fruit salsa with this recipe. Instead of salsa, you can sprinkle 1 teaspoon of garlic powder over the cream cheese. Then add black olives, green chiles, or your other favorite pinwheel filling.

Vegan

To make a vegan version, substitute with plant-based butter or olive oil. Also, substitute with vegan cream cheese or another vegan cheese that melts well.

Air Fryer

Roll up the tortilla and brush melted butter over the top. Slice the tortilla into one-inch rounds, and place it in a single layer in the air fryer tray. Air fry the tortilla bites for 6 minutes at 375°F. Flip the bites at the 3-minute mark, halfway through the cooking time.

Storage and Reheating

Storage Instructions: Store in an airtight container in the refrigerator for up to 24 hours.

Reheating Instructions: Tortilla bites taste perfectly warm or at room temperature. If you wish to reheat them, place them in a warm skillet with the lid on over medium-low heat. Another option is to reheat them in the oven at 200F/100C for five minutes.

: I recommend storing the pinwheels in an airtight container. In the refrigerator for up to 24 hours.

Reheat

These tortilla bites taste perfect warm or at room temperature. If you wish to reheat them, place them in a warm skillet with the lid on over medium-low heat. Another option is to reheat them in the oven at 200F/100C for five minutes.