Salsa Ranch Pinwheels Recipe

I absolutely adore this recipe because it transforms simple ingredients into the most irresistible pinwheels that are perfect for any gathering or just a cozy snack session. The creamy blend of ranch and salsa with a cheesy twist is like a fiesta for my taste buds, and the added crunch from the fresh veggies makes each bite an explosion of textures and flavors.

Salsa ranch pinwheels are a delightful snack that I love to prepare for parties. It’s such simple food, yet so satisfying and fancy at the same time.

I serve them as an appetizer, and they really know how to whet the appetite. I could eat the filling alone by the spoonful (and have).

It’s a wonderful balance of flavors and textures.

Ingredients

• Cream Cheese: Adds richness and smooth texture to the filling.
• Ranch Dressing: Provides a tangy flavor and creamy consistency.
• Salsa: Offers a zesty, spicy kick with fresh tomato notes.
• Cheddar Cheese: Adds sharpness and a melt-in-your-mouth appeal.
• Green Onions: Contributes a mild, peppery taste and freshness.
• Cilantro: Imparts a fresh, citrusy flavor with aromatic herbs.
• Red Bell Pepper: Provides a crunchy texture and sweet flavor.

Ingredient Quantities

• 8 oz cream cheese, softened
• 1/4 cup ranch dressing
• 1/2 cup chunky salsa
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions
• 1/4 cup diced red bell pepper
• 1/4 cup sliced black olives
• 4 large flour tortillas

Instructions

1. In a large mixing bowl, combine the ranch dressing and softened cream cheese. Mix until smooth and well combined.

2. Blend in the chunky salsa, making sure it is stirred in enough to be equally spread over the entire mixture.

3. Incorporate the shredded cheddar cheese into the cream cheese mixture by folding it in until it is fully blended.

4. Mix in a gentle manner the minced cilantro; the green onions that have been sliced; the red bell pepper that has been diced; and the black olives that have been sliced.

5. Place one large flour tortilla on a flat surface. Evenly spread one-fourth of the cream cheese mixture over the tortilla, covering the entire surface.

6. Roll the tortilla tightly from one end to the other, making sure the filling stays inside as you roll.

7. Do the spreading and rolling with the rest of the masa and fill.

8. Ensure that each roll is tightly sealed in plastic wrap.

9. Keep the wrapped rolls in the refrigerator for a minimum of 1-2 hours to ensure that they become firm.

10. Take the rolls from the refrigerator, cut them into 1-inch pinwheels, and serve very cold.

Equipment Needed

1. Large mixing bowl
2. Mixing spoon or spatula
3. Cutting board
4. Knife
5. Measuring cups
6. Plastic wrap
7. Refrigerator
8. Flat surface or countertop
9. Sharp knife (for cutting pinwheels)

FAQ

• Can I use a different type of cheese?Indeed, any cheese that melts nicely can be used, such as Monterey Jack or pepper jack, if you want a bit of spice.
• How long should I refrigerate the pinwheels before serving?Refrigerate pinwheels for a minimum of 1 hour before cutting. This will ensure that they hold their shape.
• Can I make these pinwheels in advance?Certainly! You can get them ready a whole day in advance; just make sure to wrap them up very snugly in plastic wrap.
• Is there a substitute for cilantro?If you do not like cilantro, you can substitute parsley or omit the herb entirely.
• What type of salsa is best to use?you can adjust based on your preferred level of spice, but chunky salsa works best to provide texture.
• Can I use corn tortillas instead of flour tortillas?Flour tortillas work best because they are flexible and easy to roll, but you can use corn tortillas; just be careful when rolling.
• How do I serve the pinwheels?Cut into 1-inch rounds and arrange on a platter as an appetizer or party snack.

Substitutions and Variations

Greek yogurt with a tablespoon of ranch seasoning makes a healthier, creamier, more delicious alternative to ranch dressing.
Replace chunky salsa with pico de gallo for a fresher texture.
Replace shredded cheddar cheese with Mexican blend cheese for a different flavor profile.
Substitute chopped parsley for fresh cilantro for a milder taste.
Replace the red bell pepper with green or yellow diced bell pepper for a color change.

Pro Tips

1. Chill Before Slicing: Placing the rolled tortillas in the refrigerator for a minimum of 1-2 hours is essential for easier slicing. If you’re short on time, you can speed up the process by placing them in the freezer for about 20-30 minutes instead.