Jalapeño Popper Pinwheels with Cream Cheese and Cheddar Cheese
Tired of eating the same bland meals at work over and over? This surprising easy lunch recipe will get you out of your rut! These cut tortilla rolls are filled with a creamy blend of Canadian cream cheese and cheddar cheese, spiced up with pickled jalapenos for a little kick. Cajun spices round things out for a super-tasty touch.
As well as being a perfect addition to a lunchbox, these delicious rolls are also a great quick supper idea.
We've saved the best news for last: this easy lunch recipe takes under 10 minutes to prepare! Pop the rolls in the fridge, and you're good to go. Make an extra portion or two; chances are your colleagues will be intrigued!
- Prep: 10 minutes
- Refrigeration: 1 hour
Ingredients
- 225 g (8 oz) Canadian Cream cheese, softened
- 125 ml (½ cup) Pickled jalapenos, finely minced
- 250 ml (1 cup) Canadian Old cheddar cheese, shredded
- 7 ml (1 ½ tsp) Garlic powder
- 7 ml (1 ½ tsp) Cajun seasoning
- 5 ml (1 tsp) Sea salt
- 4 Flour tortillas, medium-sized
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Preparation
Add the softened Canadian cream cheese, Canadian cheddar cheese, pickled jalapenos and the spices to a large mixing bowl. Mix the filling together with a rubber spatula, until the cream cheese is smooth and all of the ingredients are combined together.
Spread approximately ¼ cup of the cream cheese mixture across each flour tortilla into an even layer from edge to edge.
Roll the tortillas up tightly, to keep the cream cheese filling inside the tortillas. Refrigerate the rolled tortillas for 30 minutes to 1 hour. Once cooled, slice each roll into 6-even sized rounds.
