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Beef and Cheddar Pinwheels

Beef and Chedder pinwheels


Here is the recipe that everyone will be asking you for and I promise there will be no leftovers!


  • 2 Packages of Large White Flour tortillas

  • 2 Cups of finely shredded cheddar cheese

  • 2 ~ 8  oz packages of cream cheese. (Room Temperature)

  • 2 ~ Pkgs of Budding Beef (Chopped)

  • 2~ Bunches of green onions (chopped)

  • 1/4 Cup of Milk

Add Cream Cheese and Shredded Cheddar cheese to a large mixing bowl. (I like to use my Kitchen Aid mixer with the dough hook!)


Set the mixer on the lowest setting. While the cheeses are combining together cut up the Budding Beef and the green onions (cut down to the white part; do not add the whites for the mixture it can rip the tortilla when rolled later on.)










With the mixer going on low add in both the beef and the green onions.


As the mixture combines turn off the mixer and use a rubber spatula to scrape the sides and bottom of the bowl then turn the mixer back on, now if the mixture seems a bit thick ( it needs to be spreadable) add in some of the milk. Slowly until you have reached the desired thickness.


Next, take out the tortillas and gently pull them apart. Letting them get to room temperature I have found seems to work best! I like the brand of tortillas pictured below because they don’t tend to tear or get soggy as many of the other brands I have tried. With a rubber spatula or I like to use a large frosting knife spread out a golf ball sized amount onto a tortilla.

Next, take the bottom of the tortilla and start rolling it into itself all the way up to the top. After filling and rolling all the tortilla's I like to fit them back into the tortilla bag since it has its own ziplock. I then usually refrigerate them overnight; however, if you are in a hurry 4-6 hours should suffice. The chilling time helps to re-stiffen the filling and allows the tortillas to obtain and keep their round shape.


Now it is time to cut and arrange the pinwheels for serving. I lay a cutting board down and pull out one individual tortilla roll and I gently feel the ends of the roll to find where the filling becomes thick. I cut at this point on both ends of the roll. (You will have a lot of ends with a small amount of filling, just discard them as you see fit.)

I like to cut my sections about 2 inches long. That size seems to be great for stacking them on top of each other and keeping their shape. Enjoy! They won't last long!! (Makes about 40 appetizers)

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