Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese, but the filling won't be quite as rich and may be slightly softer. If using low-fat, consider adding an extra hour to the chilling time to ensure the pinwheels hold their shape when sliced.

How far in advance can I make these pinwheels?

For best results, prepare these pinwheels up to 24 hours before serving. While the uncut rolls can last longer in the refrigerator (up to 3 days), the tortillas begin to soften and may become less appealing after the first day.

My pinwheels fell apart when slicing. What went wrong?

This typically happens when the rolls haven't chilled long enough or when using a dull knife. Make sure to refrigerate the rolls for at least 6 hours, preferably overnight, and use a very sharp knife with a gentle sawing motion rather than pressing down hard.

Can I use corn tortillas instead of flour tortillas?

Flour tortillas are strongly recommended for this recipe as corn tortillas tend to crack when rolled. If you need a gluten-free option, look for gluten-free flour tortillas rather than switching to corn.

Cheddar Bacon Ranch Cream Cheese Pinwheels Recipe

Description

This Cheddar Bacon Ranch Cream Cheese Pinwheels recipe is the perfect crowd-pleasing appetizer or snack! These creamy, flavorful pinwheels are packed with tangy ranch seasoning, crispy bacon, vibrant red bell peppers, and gooey cheddar cheese, all wrapped in soft and fluffy tortillas. Easy to make ahead and customizable with your favorite ingredients, they’re a wonderful addition to any party, gathering, or light meal!

Ingredients

Units Scale

Main Ingredients

8 ounces cream cheese, softened
1/4 cup sour cream
2 teaspoons dried ranch dressing seasoning

Add-ins

1 cup shredded cheddar cheese
1/2 cup finely chopped red bell pepper
6 slices bacon, cooked crispy and crumbled
2 scallions, thinly sliced

Wrap

4 burrito-size flour tortillas (10-inch)

Optional for Serving

Ranch dressing for dipping

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Instructions

Prepare the Cream Cheese Mixture
In a small bowl, mix the softened cream cheese, sour cream, and ranch seasoning together using an electric hand mixer until smooth and creamy.
Incorporate the Add-ins
Fold the shredded cheddar cheese, chopped red bell pepper, crumbled bacon, and sliced scallions into the cream cheese mixture until well combined.
Spread the Filling
Lay out the flour tortillas on a clean, flat surface. Spread a thin, even layer of the cream cheese mixture over each tortilla, leaving a ½-inch border around the edges.
Roll and Chill
Tightly roll each tortilla into a log. Wrap the rolled tortillas in plastic wrap and secure them tightly. Repeat for all tortillas. Place them in the refrigerator and chill for at least 6 hours or, ideally, overnight.
Slice and Serve
After chilling, unwrap the tortillas and slice them into ½-inch pinwheel pieces. Serve as is or with ranch dressing for dipping, if desired.

Notes

Use burrito-size (10-inch) tortillas for the best wrapping and rolling experience.
The pinwheels need to chill for at least 6 hours to hold their shape.
Experiment with other vegetables, such as diced cucumbers, shredded carrots, or spinach.
Any type of bacon (regular, smoked, or turkey) works well in this recipe.
You can make homemade dried ranch seasoning if preferred.
Feel free to switch the cheese to pepper jack, Colby, or mozzarella for a variation.
This recipe can be easily doubled to accommodate larger gatherings.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 550mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 9g
Cholesterol: 45mg