Equipment Needed
- Air Fryer
- Mixing bowls
- Hand mixer or sturdy spatula
- Sharp knife and cutting board
- Pastry brush or your fingers
- Toothpicks
- Parchment paper or air fryer liners (optional)
Step-by-Step Instructions
My process always begins with the filling, and the key is getting the texture just right. In a medium bowl, I combine the very soft cream cheese, shredded cheddar, diced jalapeños, garlic powder, onion powder, smoked paprika, and a generous few cranks of black pepper. I use my hand mixer on low to medium speed to beat it all together until it’s completely smooth and cohesive. I tried mixing by hand once, and I had lumpy cream cheese with pockets of unmixed spice—a hand mixer ensures everything is perfectly blended and spreadable. The filling should be thick but soft, like a very dense dip.
Now, for assembly. I lay one large burrito-sized tortilla flat on my clean counter. Using a spatula or the back of a spoon, I spread a thin, even layer of the cream cheese mixture all the way to the edges. This is crucial for getting filling in every bite. The first time, I left a border, and the end pieces of the pinwheel were just plain, dry tortilla. Then, starting from the bottom edge, I roll the tortilla up as tightly as I can into a log, pressing gently as I go. A tight roll is the secret to pinwheels that hold their shape and don’t unfurl in the air fryer.
Once I have a log, I use a sharp serrated knife to slice it into 1-inch thick rounds. A gentle sawing motion works best to prevent squishing. I place each round flat on a plate and secure it with a toothpick pushed straight down through the center. This little step is a game-changer I learned after my first batch unraveled. The toothpick holds the spiral together during cooking. I repeat this process with the remaining tortillas and filling, usually getting about 7-8 pinwheels per tortilla.(See the next page below to continue…)