Danielle Macaulay TITLE-min

Mom’s Tortilla Pinwheels

Mom would be ok with me telling you that she’s not much of a Martha Stewart in the kitchen. Cooking just isn’t her thing. Now, crossword puzzles, on the other hand – she slays those. And, she’s the best female navigator I’ve ever had. She’s a human GPS, I tell you. But, she really should steer clear from the kitchen (love you, mom!)

These tortilla pinwheels though, are one thing of hers that I can never seem to get enough of.

They only come out for holidays and special occasions, but when they do, they’ve always been something I say “I think I’ll have another one…and another”. They’re just GOOD. And, they’re clearly simple to make, or else she wouldn’t do them. Don’t thank me for this recipe – thank Judy!

Mom’s Tortilla Pinwheels

8 oz Pkg of cream cheese
8 oz Grated colby jack or cheddar cheese
2 Green onions, sliced
2 Tbsp chopped parsley
3/4 C Salsa
10” California Style tortillas – white is best

Mix the filling ingredients together well in a bowl, and then spread about 1/4 C of the mixture on a tortilla jelly-roll style. Wrap the tortilla tightly in saran wrap to help hold the shape and refrigerate at least 2 hours. When ready to serve, slice tortilla into small pieces. These can also be served warm – place in 350 degree oven for 5-7 minutes to melt the cheese.

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