Spicy Pimento Cheese Pinwheels are a crowd-pleasing appetizer made with cheddar, cream cheese, mayonnaise, jalapeño, pimentos, and spices rolled tightly into flour tortillas and sliced into rounds. Make them ahead and refrigerate until ready to serve.
A Fun Alternative to a Sandwich
I like these pinwheels because they are so much more interesting on an appetizer spread than anything that requires last-minute assembly. The jalapeño and cayenne give the filling a real kick, the pimentos add classic Southern flavor. They travel well, hold up beautifully, and disappear fast.
What to Serve with Pimento Cheese Pinwheels
These pinwheels work well on their own or as part of a game day appetizer spread alongside chips, pretzels, and fresh vegetables. They also make a satisfying, quick lunch with a simple salad or fresh fruit.
Ingredients for Spicy Pimento Cheese Pinwheels
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Cheddar Cheese – Shred it fresh for the smoothest filling.
- Cream Cheese – Make sure it is fully softened before mixing for the creamiest result.
- Mayonnaise – Adds richness and helps the filling spread evenly to the edges of the tortilla.
- Scallions (Green Onions) – Use both the white and green parts for the best flavor.
- Cayenne Pepper – Start with the listed amount and adjust from there. A little goes a long way.
- Onion Powder, Garlic Powder, Kosher Salt, and Ground Black Pepper – Simple seasonings that bring the filling together.
- Jalapeño Pepper – Seeded and finely minced. Leave the seeds in for extra heat.
- Pimentos – Drain and mince them finely so they distribute evenly through the filling rather than sitting in clumps.
- Flour Tortillas – The 8-inch size offers the best filling-to-wrap ratio and slices cleanly into rounds.
To Make it Vegan: Use dairy-free cheddar, vegan cream cheese, and vegan mayonnaise.
How to Make Spicy Pimento Cheese Pinwheels
Prep: 15 min | Chill: 1 hour | Total: 1 hour 15 min | Servings: 24 pinwheels
STEP ONE: Make the Filling. In a medium mixing bowl, combine the cheddar, cream cheese, mayonnaise, scallions, cayenne, onion powder, garlic powder, jalapeño, pimentos, salt, and black pepper. Stir until evenly combined. Adjust seasoning to taste.
STEP TWO: Fill the Tortillas. Divide the filling evenly between the four tortillas, spreading it all the way to the edges.
STEP THREE: Roll. Starting at one end, roll each tortilla slowly and tightly.
STEP FOUR: Chill. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour.
STEP FIVE: Slice and Serve. Unwrap and slice into 1-inch rounds. Serve chilled or at room temperature.
Frequently Asked Questions
Can I make these ahead of time?
Yes, and they are actually better for it. The rolled, wrapped tortillas can be refrigerated for up to 24 hours before slicing. Slice just before serving for the cleanest presentation.
How spicy are these pinwheels?
The jalapeño and cayenne give these a noticeable kick that builds gently. For a milder version, reduce the cayenne by half and omit the jalapeño seeds. For more heat, leave the seeds in and add a little extra cayenne.
Can I use a different tortilla?
Yes. Spinach or sun-dried tomato tortillas both work well and add a pop of color to the finished pinwheels.
What is the best way to get clean slices?
A sharp serrated knife with a gentle sawing motion. Chilling for the full hour firms up the filling and makes slicing much cleaner.
Storage
Sliced pinwheels keep well in an airtight container in the refrigerator for up to 2 days. Unsliced rolls can be wrapped in plastic wrap and refrigerated for up to 24 hours before slicing.
More Pinwheel Appetizer Recipes
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Spicy Pimento Cheese Pinwheels Recipe
Ingredients
- 8 ounces cheddar cheese shredded
- 4 ounces cream cheese
- 1/4 cup mayonnaise
- 2 scallions finely chopped
- 1/4 teaspoon ground cayenne pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 tablespoon jalapeno pepper seeded and finely minced
- 4 ounces diced pimentos drained and finely minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 4 flour tortillas 8-inch size
Instructions
- In a medium mixing bowl, combine the cheddar, cream cheese, mayonnaise, scallions, cayenne, onion powder, garlic powder, jalapeño, pimentos, salt, and black pepper. Stir until evenly combined. Adjust seasoning to taste.
- Divide the filling evenly between the four tortillas, spreading it all the way to the edges.
- Starting at one end, roll each tortilla slowly and tightly.
- Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour.
- Unwrap and slice into 1-inch rounds. Serve chilled or at room temperature.
This post was updated on March 12, 2026.
Jacqui
I made this for my last dinner party and everyone gobbled it up in minutes! Such a winner!
Cindy
The perfect party food and my go-to. Love it!
nancy
this is my kids favourite school lunch! she always requests for this