Jalapeño Cream Cheese Pinwheels {Montana's Antojito Copycat}

Close-up shot of baked antojito pinwheels in a mini skillet.

5 from 4 votes

Jalapeño Cream Cheese Pinwheels {Montana's Antojito Copycat}

These jalapeño cream cheese pinwheels are a copycat of Canadian chain restaurant Montana's delicious appetizer menu item. Soft flour tortillas get stuffed and rolled tight with a savory, cheesy filling packed with briny jalapeños, crisp bell peppers, and crunchy scallions.

Prep Time10

Cook Time15

Refrigerating Time30

Total Time55

Course: Appetizer

Cuisine: American, Tex Mex

Keyword: antojitos, cream cheese pinwheels, jalapeno cream cheese pinwheels, montana's antojitos, pinwheel sandwiches

Servings: Servings

Calories: 346kcal

Author: Sunena Anand

Equipment

Ingredients

8 oz Cream cheese softened
½ Red bell pepper diced
2 stalks Green onion chopped
½ cup Pickled jalapenos finely minced
1 cup Colby jack cheese shredded
1 ½ teaspoon Garlic powder
1 ½ teaspoon Cajun seasoning Slap Ya Mama or Tony's
1 teaspoon Sea salt
4 Flour tortillas medium-sized

For the Dipping Sauce

½ cup Sour cream
2 tablespoon Basil pesto
1 teaspoon Garlic powder

Instructions

Add the ingredients for the pinwheel filling to a large mixing bowl. Mix the filling together with a rubber spatula or clean hands, until the cream cheese is smooth and all of the ingredients are combined together.
8 oz Cream cheese, ½ Red bell pepper, 2 stalks Green onion, ½ cup Pickled jalapenos , 1 cup Colby jack cheese, 1 ½ teaspoon Garlic powder, 1 ½ teaspoon Cajun seasoning, 1 teaspoon Sea salt
Spread the cream cheese mixture across the flour tortilla into an even layer from edge to edge.
4 Flour tortillas
Roll the tortillas up tightly, to keep the cream cheese filling inside the tortillas. Arrange the rolled tortilla logs on a baking sheet, and refrigerate for 30 minutes to 1 hour.
Once the rolled tortillas have chilled, cut the logs into 6 even-sized rounds. Arrange the rounds into an air fryer basket or a baking dish if making in the oven. Air fry for 15 minutes at 375°F, or bake for 20 minutes at 375°F.
While the pinwheels are cooking in the air fryer or oven, mix together the dipping sauce ingredients in a small bowl. Keep refrigerated until you are ready to serve.
½ cup Sour cream , 2 tablespoon Basil pesto , 1 teaspoon Garlic powder

Notes

If you forgot to soften your cream cheese: place the unwrapped cream cheese in a bowl and microwave in 10 second increments, on 50% power.
If you are serving these to entertain: I recommend trimming the edges off of the rolled pinwheel logs. This will give you even-sized rounds, with no rounded edge pieces.
Be sure to chill the wraps: By allowing the tortilla wraps time to chill in the fridge, the cream cheese will set-up and make it easier to cut the pinwheel rounds without the filling oozing out. The tortillas will also absorb some of the moisture from the filling, and will prevent the tortillas from getting too crisp while cooking.

Nutrition