How to Cooking

How to Cooking

How to cooking

How To Make Tortilla Pinwheels – Recipe

Tortilla Pinwheels – make a delicious, easy-to-prepare appetizer for a variety of occasions like birthday parties, baby showers or the holiday table.

How To Make Tortilla Pinwheels - Recipe

Source: Home Cooking Adventure


Homemade Tortillas
Makes about 12 tortillas

3 cups (375g) flour
1/3 cup (70ml) oil
1 teaspoon (4g) baking powder
1 teaspoon (5g) salt
3/4 cup (180ml) warm water

Filling – for 5-6 tortillas
Make about 4 dozen slices

3/4 cup (200g) sour cream
8 oz (220g) cream cheese, softened
3.5 oz (100g) black olives, chopped
1/4 cup minced red pepper (about 50g)
1 cup (100g) shredded cheddar cheese
1/2 cup scallions, about 2 scallions, chopped
1/2 teaspoon garlic powder
Salt to taste

1. Prepare tortillas. In a medium bowl, mix flour with salt and baking powder. Add oil and warm water to the flour mixture. Mix everything together using your hands, knead until smooth and pull away from the sides of the bowl.

2. Cut into 10-12 equal pieces. Using a rolling pin, roll each piece into a circle about 9in (23cm) in diameter and 3/4in (1.5-2mm) thick. they need to be really thin, almost transparent.

3. Heat a large non-stick pan over medium to high heat. You don’t need to add oil or butter. Cook the tortillas on both sides until the dough has brown spots all over the cake, this should only take a few seconds. Have to be very careful and work quickly because they cook very quickly. Don’t overcook so the tortilla stays soft and rollable. Once done, the tortillas are ready to serve.

4. To store tortillas, let cool completely and place in a resealable bag and refrigerate for up to 5 days. You can also freeze them in a plastic freezer bag, but make sure to line them with parchment paper to make sure they don’t stick.

5. Prepare the filling. In a large bowl, mix the filling ingredients until well combined.

6. Spread over 5-6 tortillas and roll up tightly. Cover the rolls with cling film and refrigerate for a few hours or overnight to let the flavors blend.

7. Open the roll pack and use a sharp knife cut into 1/2 – 3/4 inch (1-2 cm) slices. Cancellation ends. Garnish with parsley and serve with spicy salsa for dipping.

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