These southern 4-ingredient green chile pinwheels are the kind of thing you spot on a church potluck table and suddenly forget all about the main dishes. Around here, the church ladies have been rolling up simple tortilla appetizers like this since the 70s, when cream cheese and canned green chiles started showing up in every community cookbook.
They’re soft, golden, and just a little bit spicy, with a creamy center that bubbles up in the oven. This is the sort of recipe you can whip together in a few minutes before a neighborhood gathering, then watch people hover by the platter until every last swirl is gone.
Serve these warm pinwheels on a simple glass platter so you can see all those pretty golden swirls and creamy centers. They’re perfect alongside a bowl of ranch dressing or salsa for dipping, a big green salad, or a pot of chili. They also sit nicely next to deviled eggs, little ham sandwiches, and a plate of raw veggies at any church supper or game-day spread. If you’re feeding a crowd, keep a second pan in a low oven so you can quietly refill the tray as it empties.
Ingredients
- 4 low-carb, high-fiber tortillas (such as Carb Balance)
- 8 oz fat-free cream cheese, softened
- ½ cup reduced-fat sharp cheddar cheese, shredded
- 1 (4 oz) can diced green chiles, well drained
Instructions
- In a bowl, mix the fat-free cream cheese, reduced-fat cheddar, and diced green chiles until well combined.
- Spread the mixture evenly over each tortilla.
- Roll each tortilla tightly and wrap in plastic wrap.
- Refrigerate for at least 1 hour.
- Slice into pinwheels and serve.
WW Points
- 1 pinwheel: 1–2 Points (depending on the tortillas used)
- Makes: About 24 pinwheels