Mexican Pinwheels

Prepare the Filling – In a bowl, mix the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, sour cream, taco seasoning, salsa, green onions, red bell pepper, and cilantro until well combined.
Assemble the Pinwheels – Lay each tortilla flat and spread a generous amount of the cream cheese mixture over the surface, leaving about 1 inch around the edges.
Roll Up the Tortillas – Starting at one edge, tightly roll the tortilla around the filling. Repeat with the remaining tortillas and filling.
Chill and Slice – Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to help set the filling.
Slice – After chilling, slice the rolled tortillas into 1-inch pinwheels.
Serve – Arrange the pinwheels on a serving platter and serve with extra salsa or guacamole on the side if desired.
Serving and Storage Tips