Cranberry Jalapeño Pinwheels

Instructions:

1. In a medium bowl, combine the cream cheese, chopped cranberries, jalapeño, green onion, shredded cheese (if using), and a pinch of salt.
2. Spread a generous, even layer of the mixture over each spinach tortilla.
3. Roll the tortillas tightly into logs to seal in the filling.
4. Wrap each roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to firm up.
5. Slice the chilled rolls into 1-inch pinwheels and arrange them neatly on a serving platter.

Variations

• Add a drizzle of honey for a sweeter finish.
• Mix in chopped pecans or walnuts for a crunchy texture.
• Use sun-dried tomatoes instead of cranberries for a savory twist.
• Swap the spinach tortillas for tomato basil or plain flour tortillas.

Tips

• Make sure the cream cheese is fully softened for smooth, easy mixing.
• Chill the rolls long enough to ensure clean, tidy slices.
• Use a sharp serrated knife for best slicing results.
• Prepare the pinwheels a day ahead; slice just before serving to maintain freshness.