Even better than appetizers is when they are easy to make. These Taco Pinwheels are just the ticket. I love pinwheel recipes because they come together with a few simple ingredients, can be made ahead of time, and are absolutely delicious! You likely have all of the ingredients already in your pantry. Beyond that, I have the exact measurements to replace that packet from the grocery store as well as measurements to make a large batch. If you make the large batch, just pull out 3 tablespoons every time a recipe calls for a packet of taco seasoning. Such an easy way to elevate your recipes. If, even with modifications, pickled jalapeños are too hot for you, you can leave them out. You could also consider replacing them with mild canned green chiles. Unlike most of my other recipes, I am not going to begrudge you if you use pre-shredded cheese in this one. While pre-shredded cheese doesn’t melt well because of the preservatives on it, we aren’t melting here! So if that is a short-cut that would make this recipe easier for you, have at it. These need at least four hours in the refrigerator, but can be kept wrapped up in their plastic wrap for as long as 24 hours. Take them out and slice them right before serving. I wouldn’t recommend freezing this recipe as it will change the consistency of the cream cheese.
