Mexican Pinwheels

Step 1

Brown beef in a large skillet until almost cooked through, crumbling it into fine pieces with the back of your spatula. Add garlic and all seasonings and cook through. Drain off any excess grease (if there is any); set aside.

Step 2

In a large bowl, whisk together the cream cheese, salsa and sour cream until smooth. Stir in all remaining ingredients (including beef), starting with only 2 tablespoons jalapenos and adding more to taste if desired.

Step 3

Working with one tortilla at a time, spread about 3/4 cup (1 cup if 10-inch tortillas) filling to within ½-inch of the edges with an offset spatula (if you have one). Tightly roll up each tortilla.

Step 4

Heat a large skillet over medium heat then add tortilla roll ups seam side down, 1-2 at a time. Sear the seam side closed then toast the roll ups until golden on all sides. If you’re in a hurry, you can just sear the bottom seam side closed.

Step 5

Line roll ups in a single layer on a platter and cover tightly with plastic wrap. Refrigerate for at least 3 hours or overnight before slicing (otherwise they won't be firm enough and will smoosh).

Step 6

Once chilled, slice the roll ups into 1-inch slices. You can also chill, slice and then chill until ready to serve Serve the pinwheels chilled, room temperature or heated in the microwave for a few seconds. Serve with salsa and/or guacamole for dipping.