Cranberry, jalapeño, and cheese meet in rolled tortillas—zesty, creamy bites for parties or holidays.
# What You Need:
→ Cream Cheese Filling
01 - 8 oz cream cheese, softened
02 - 1/3 cup sour cream
03 - 1 tablespoon honey
→ Mix-Ins
04 - 3/4 cup dried cranberries, roughly chopped
05 - 1/3 cup fresh jalapeño, finely diced, seeds removed
06 - 1/3 cup green onions, thinly sliced
07 - 1/2 cup shredded sharp cheddar cheese
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Assembly
10 - 4 large flour tortillas (10-inch diameter)
# Directions:
01 - In a medium mixing bowl, blend cream cheese, sour cream, and honey until smooth and creamy using a hand mixer or spatula.
02 - Fold in dried cranberries, jalapeño, green onions, shredded cheddar, salt, and black pepper until evenly distributed.
03 - Lay tortillas flat and spread the cream cheese mixture in a uniform layer over each, maintaining a 1/2-inch border along the edges.
04 - Roll each tortilla tightly into a log, smoothing the seam down.
05 - Wrap each log in plastic wrap and refrigerate for at least 1 hour until firm.
06 - Remove plastic wrap, use a sharp knife to cut each roll into 1-inch-thick pinwheels, and arrange on a serving platter.
