Smoked Cheesy Salsa Pinwheels
Smoked Cheesy Salsa Pinwheels start with taco seasoned smoked cream cheese mixed with salsa and more cheese for fantastic pinwheels
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 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
Instructions
- 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.