Broccoli Cheese Pinwheels
Delicious bite-sized pinwheels filled with creamy cheese and fresh broccoli, perfect for snacks or appetizers.
Ingredients
For the filling
- 1 cup fresh broccoli florets, finely chopped Use fresh broccoli for the best flavor and texture.
- 1 cup shredded cheddar cheese Feel free to experiment with other cheeses.
- 1/2 cup cream cheese, softened Ensure it's at room temperature for easy mixing.
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 large flour tortillas Don’t overfill to ensure easy rolling.
- to taste Salt and pepper
Instructions
Preparation
- Bring a small pot of salted water to boil. Add in the finely chopped broccoli and cook for about 2-3 minutes until bright green. Drain and set aside to cool.
- In a medium-sized mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and season with salt and pepper to taste. Mix thoroughly.
- Once the broccoli is cool, fold it into the cheese mixture until evenly distributed.
- Spread a generous layer of the broccoli and cheese mixture across each tortilla, leaving a small border around the edges.
- Gently roll the tortilla, starting from one end, ensuring the filling stays inside.
- Slice the rolled tortilla into bite-sized pinwheels.
- Arrange on a platter and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze wrapped for a month. Thaw and reheat before serving.