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Baked Tortilla Wheels With Pineapple Salsa Recipe

Impress your guests with these stunning Baked Tortilla Wheels, a vibrant and flavorful appetizer perfect for holiday gatherings or any special occasion. This recipe, adapted from the "Very Vegetarian Cookbook," features crispy tortilla rounds filled with a creamy center and topped with a zesty pineapple salsa. The beautiful presentation, especially striking on blue dishes, will make this dish a memorable part of your next event. Get ready to wow your friends and family!

Prep Time 45 mins
Cook Time 170 mins
Calories 277.1 kcal
Protein 18g
Rating 5.0 (9 Reviews)
Baked Tortilla Wheels With Pineapple Salsa 98

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Tortilla Wheels With Pineapple Salsa

  • 8 ounces cream cheese
  • Green Chili Pepper
  • 1/4 cup chopped cilantro
  • Tomatoes
  • 1/4 cup finely chopped green onions
  • Red Bell Peppers
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 8 large flour tortillas
  • 1 teaspoon yellow mustard seeds
  • 1 orange (zest and juice)
  • 1 cup diced fresh pineapple
  • 1/2 cup diced red onion
  • Cayenne Pepper
  • 1/4 teaspoon garlic powder

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How to Make Baked Tortilla Wheels With Pineapple Salsa

  1. **For the Tortilla Wheels:**
  2. Preheat oven to 400°F (200°C).
  3. In a medium bowl, beat 8 ounces of cream cheese until smooth. Add 1/2 cup shredded cheddar cheese, 1/4 cup finely chopped green onions, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Mix well to combine.
  4. Spread the cream cheese mixture evenly over each of 8 large flour tortillas.
  5. Stack tortillas in pairs (4 stacks of 2 tortillas each).
  6. Roll each stack tightly into a log.
  7. Wrap tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
  8. Unwrap the chilled tortilla rolls and trim the ends. Cut each roll into 8 slices.
  9. Arrange the tortilla slices on baking sheets lined with parchment paper.
  10. Bake for 15-20 minutes, or until golden brown and heated through.
  11. **For the Pineapple Salsa:**
  12. While the tortilla wheels are chilling, prepare the salsa.
  13. In a small saucepan, heat 1 teaspoon of yellow mustard seeds over medium heat for 1-2 minutes, or until they begin to pop.
  14. Remove from heat and let cool completely.
  15. Zest and juice 1 orange. Dice the orange flesh.
  16. In a medium bowl, combine the cooled mustard seeds, 1 cup diced fresh pineapple, 1/2 cup diced red onion, 1/4 cup chopped cilantro, the orange zest, orange juice, and 1/4 teaspoon salt. Mix gently.
  17. Let the salsa sit for at least 15 minutes to allow the flavors to meld.
  18. Serve the baked tortilla wheels warm with the pineapple salsa.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

41g

Fat

37g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Vegetarian Holiday Recipes Baking

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Time To Make Course Main Ingredient Preparation Occasion Sauces Appetizers Condiments Etc Eggs Dairy Fruit Potluck Diabetic Dinner Party Holiday Event Vegetarian Salsas Cheese Dietary Thanksgiving Low Sodium Low Calorie Wedding Low In Something Citrus Oranges Tropical Fruit Pineapple To Go 4 Hours Or Less