Ingredients:

  • 16 oz block (2 packs) Cream Cheese, full-fat, softened
  • 1/2 cup full-fat Sour Cream
  • 1 cup shredded Sharp Cheddar Cheese
  • 1/2 cup finely sliced Spring Onions (Scallions)
  • 1/4 cup very finely diced Green Bell Pepper
  • 2 Tbsp Taco Seasoning Mix
  • 1 tsp Garlic Powder
  • Salt & Black Pepper to taste
  • 8 large (10-inch diameter) Flour Tortillas
  • 3 medium Ripe Roma Tomatoes, finely diced
  • 1/4 cup finely diced White Onion
  • 1/4 cup roughly chopped Fresh Coriander (Cilantro)
  • 1 small finely minced Jalapeño Pepper
  • 1 Tbsp Fresh Lime Juice
  • Pinch Salt (for salsa)

Instructions:

  1. Ensure the cream cheese is fully softened. Place the cream cheese and sour cream in a large mixing bowl. Use an electric mixer to beat them until completely smooth and lump-free (about 2 minutes).
  2. Fold in the shredded cheddar, spring onions, diced green pepper, taco seasoning, garlic powder, salt, and pepper. Stir until all ingredients are evenly distributed throughout the creamy mixture. Taste and adjust seasoning if necessary.
  3. Lay one tortilla flat on a clean surface. Using a spatula or offset knife, spread approximately 1/2 cup of the filling mixture evenly across the entire surface of the tortilla, spreading right up to the edges to ensure proper sealing.
  4. Starting from the side closest to you, roll the tortilla up as tightly as possible. Wrap the rolled tortilla tightly in plastic wrap (cling film). Repeat with the remaining tortillas and filling.
  5. Refrigerate all wrapped rolls for a minimum of 1 hour, or up to 24 hours. This chilling step is essential for clean slicing.
  6. While the rolls chill, prepare the Pico de Gallo: In a small bowl, gently combine the diced tomatoes, onion, coriander, jalapeño, lime juice, and salt. Mix well and set aside.
  7. Remove the rolls from the refrigerator. Unwrap one roll at a time. Use a very sharp knife to carefully slice off the slightly ragged ends (about 1/2 inch) for a clean presentation.
  8. Slice the remaining roll into 3/4-inch (2 cm) thick pinwheels. Arrange the pinwheels cut-side up on a serving platter and serve immediately alongside the fresh Pico de Gallo.