Cheesy Beef Tortilla Pinwheels

Serves: 7

american apéro beef mexican
Quantity
x

Ingredients

Beef Filling

  • 900 g 80/20 ground beef
  • 2 jalapeños, diced
  • 0.5 sweet onion, diced
  • 2 tbsp fresh parsley, chopped
  • BBQ seasoning (or salt, pepper, and garlic powder)

Chimichurri

  • 1 cup fresh parsley, chopped
  • 3 garlic cloves, minced
  • 2 tbsp red wine vinegar
  • juice of 1 lemon
  • 120 ml olive oil
  • salt, black pepper, and red pepper flakes

Pinwheels

  • large burrito-size flour tortillas
  • freshly grated mozzarella cheese
  • light oil or cooking spray
  • wooden skewers (soaked) or metal skewers

Instructions

Beef Filling

  1. In a large bowl, combine the ground beef, jalapeños, onion, parsley, and BBQ seasoning. Mix until fully combined and the filling ingredients are evenly distributed.

Pinwheels

  1. Lay out a large flour tortilla. Spread a thin, even layer of the raw beef mixture across the entire surface, pressing it down firmly almost edge to edge.
  2. Top with freshly grated mozzarella and extra seasoning if desired. Roll the tortilla tightly into a log.
  3. Slice the log into 2.5 cm pinwheels with a sharp knife. Thread the pinwheels onto skewers to hold their shape. Lightly spray or brush the outside with oil.

Grilling

  1. Preheat the grill to medium-high heat. Place the skewers on the grill and cook for 15 to 20 minutes total, flipping every 3 to 4 minutes.
  2. Cook until the beef reaches 74°C internally, the cheese is melted, and the tortilla is crispy and golden on all sides.

Chimichurri

  1. Mix the chimichurri ingredients together.
  2. Brush over the hot pinwheels right before serving, or serve on the side for dipping.

Notes

Serves 6 to 8.

Prep time about 20 minutes; grill time 15 to 20 minutes.

Spread the raw beef into a thin, even layer. If it is too thick, the beef will not cook through before the tortilla burns.

80/20 beef binds naturally on the tortilla. Leaner beef may need an egg as a binder.

Flip every 3 to 4 minutes so the tortilla crisps evenly on all sides.

Freshly grated mozzarella melts better than pre-shredded cheese.

Soak wooden skewers in water for at least 30 minutes before grilling.