Smoked Cheesy Salsa Pinwheels are a great party appetizer!
They are perfect to make ahead and are served cold… not to mention everyone will LOVE them 🙂
If you have a smoker or pellet grill, no doubt you’ve heard of the smoked cream cheese and it’s many variations.
Instead of topping the smoked cream cheese and serving as a dip, we are making a delicious pinwheel filling with it.
How to Make Smoked Cheesy Salsa Pinwheels
Start with two blocks of cream cheese over some foil.
Cut diagonal a few times, aiming for half inch deep.
This will help the smoky flavor get through the cream cheese.
Then sprinkle a tablespoon and a half taco seasoning over top.
And into a smoker set to 180 to 190 degrees for two hours.
After the two hours on the smoker, this is what you’ll see 🙂
Now it’s time to make the yummy, cheesy pinwheel filling!
You’ll need a bag of shredded cheese, some salsa, and dry ranch seasoning.
Just put it all in a bowl, mix together, and then we can make the pinwheels.
Lay four large, burrito size tortillas flat.
And spread the filling over each one.
Roll tightly and refrigerate for an hour.
This will allow time for them to set up and make them easier to slice.
I had the best luck using a sharp serrated bread knife to slice them.
Garnish Smoked Cheesy Salsa Pinwheels with cilantro if desired 🙂
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Smoked Cheesy Salsa Pinwheels
- Traeger/Pellet Grill
- 2 8 oz blocks cream cheese
- 1 1/2 Tbsps taco seasoning
- 2 cups shredded cheese of choice (I used Mexican blend)
- 3/4 cup salsa
- 1 Tbsp dry ranch seasoning
- 4 large burrito size flour tortillas
- Optional: cilantro for garnish
- Put the blocks of cream cheese on foil and cut diagonal about half inch deep with a knife in both directions (picture example in post above). Sprinkle the taco seasoning over top.
- Place the cream cheese in a smoker set to 180 to 190 degrees for 2 hours.
- Put the smoked cream cheese in a bowl with the shredded cheese, salsa, and dry ranch seasoning. Stir until evenly mixed.
- Lay the soft tortillas flat and spread the cheesy salsa mixture on the tortillas. Roll them tightly and refrigerate for at least an hour, this will make them easier to slice.
- Slice them and serve. I had the best luck using a serrated bread knife. Garnish with cilantro if desired.