These Jalapeno Cranberry Pinwheels are a delightful balance of sweet and spicy, making them an excellent appetizer for parties or casual gatherings.
You can easily control the heat by choosing mild or spicy canned jalapenos and adjusting the amount you add. I used the entire 4-ounce can of spicy jalapenos, which gave the pinwheels a noticeable kick. For a milder result, use half the can or choose mild jalapenos.
The sweetness of the dried cranberries and the creaminess of the cheeses help tame the heat, creating a well-rounded flavor profile.
How to Make Jalapeno Cranberry Pinwheels
Start with two 8-ounce blocks of cream cheese brought to room temperature. If you want a smoky twist, you can place the cream cheese on foil in a smoker or pellet grill at 180°F for about two hours — this step is optional.
You’ll also need a 6-ounce bag of dried cranberries, two cups of shredded cheese (I used a Mexican blend), and a 4-ounce can of diced jalapenos (use half the can for less heat or the full can if you prefer it spicy).
Combine the cream cheese, shredded cheese, diced jalapenos, dried cranberries, and one tablespoon of dry ranch seasoning in a large bowl.
Stir until the mixture is evenly combined. The cranberries make the filling a bit chunky, so it may take a minute to spread smoothly.
Spread the mixture evenly across four large burrito-size tortillas, leaving a little space at the top edge. When rolled tightly, some filling will shift toward that area, so a small margin prevents overflow.
Roll each tortilla tightly and refrigerate for at least one hour. Chilling firms the filling and makes the pinwheels much easier to slice cleanly.
Use a sharp knife to slice the rolls into pinwheels. A serrated bread knife worked best for me and helped keep the rounds neat.
Jalapeno Cranberry Pinwheels are a fun and festive appetizer that’s sure to be the hit of any party or celebration
If you like Jalapeno Cranberry Pinwheels, you might also like these recipes…
Jalapeno Popper Cranberry Dip
Smoked Jalapeno Cranberry Chicken Salad
Smoked Blue Cheese Bacon Jalapenos
Spinach and Artichoke Pinwheels
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Jalapeno Cranberry Pinwheels
Cheesy filling with jalapenos and dried cranberries rolled in a tortilla for a sweet-and-spicy appetizer.
15 minutes
1 minute
10
99 kcal
Cheri Renee
Ingredients
- 2 8 oz blocks cream cheese room temperature
- 2 cups shredded cheese (Mexican blend recommended)
- 1 4 oz can diced jalapenos (mild or spicy, to taste)
- 1 6 oz bag dried cranberries
- 1 Tbsp dry ranch seasoning
- 4 burrito-size soft tortillas
Instructions
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Combine the cream cheese, shredded cheese, jalapenos, dried cranberries, and dry ranch seasoning in a bowl. Stir until well mixed. Optional: smoke the cream cheese blocks on foil in a smoker at 180°F for about 2 hours before mixing for a smoky flavor.
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Spread the mixture evenly over each tortilla, leaving a little space at the top. Roll tightly and refrigerate for at least one hour to firm up.
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Slice into pinwheels with a sharp serrated knife and serve chilled.
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