Filled Tortillas

These are the pinwheel appetizers that show up at every potluck and disappear before the dip even gets opened. The whole thing is a five-minute job, no cooking required, but the chill time before slicing is what separates a clean spiral from a smeared mess.

Cream cheese is the structural backbone. It needs to be properly softened so it spreads to the very edges of the tortilla without tearing, but firm enough to hold its shape once rolled and chilled. Microwaving for 15 seconds gets it there fast.

Four finely chopped jalapenos sound aggressive, but the cream cheese tames them into a low, warm hum rather than a slap. Chili powder and seasoned salt add depth without screaming for attention, and chopped black olives bring the briny pop.

Kitchen Tips

• Spread the cream cheese mixture all the way to the edges. Bare spots cause the rolls to unspool when you slice them.
• Roll tightly and seal each one in plastic wrap or a zip-top bag, then refrigerate at least an hour. Cold rolls slice into clean pinwheels; warm rolls smear.
• Use a sharp serrated knife with a sawing motion to slice. Pressing straight down crushes the tortilla and squeezes out the filling.
• Trim and discard the end pieces (or eat them as cook’s treat). The first and last ½ inch of each roll is mostly tortilla and looks ragged on the platter.
• For a pretty plate, alternate cut sides up and serve with bowls of salsa and sour cream for dipping.

Variations

• Stir in ½ cup grated sharp cheddar and a tablespoon of finely chopped green onion for a richer, sharper version.
• Swap jalapenos for diced roasted red peppers and add fresh basil for an Italian-leaning pinwheel.
• Add 4 ounces shredded cooked chicken or finely chopped ham to make these more substantial as a lunchbox roll-up.