Cheesy Beef Tortilla Pinwheels

Ingredients

• 2 lb 80/20 ground beef (raw)
• 2 jalapeños (diced)
• 0.5 sweet onion (diced)
• 2 tbsp fresh parsley (chopped, for beef mixture)
• BBQ seasoning (or salt, pepper, and garlic to taste)
• 6 Large burrito-size flour tortillas (estimate 6 tortillas for 2 lbs beef)
• 8 oz mozzarella cheese (freshly grated)
• Light oil or cooking spray (for coating the outside of tortillas)
• 1 cup fresh parsley (chopped, for chimichurri)
• 4 cloves garlic (minced)
• 2 tbsp red wine vinegar
• 1 lemon juice (juice of 1 lemon)
• 0.5 cup olive oil
• salt, pepper, red pepper flakes (to taste)

Steps

1. 1

   In a large bowl, combine the 2 lbs of 80/20 ground beef, diced jalapeños, diced sweet onion, 2 tablespoons of chopped fresh parsley, and BBQ seasoning (or salt, pepper, and garlic). Mix thoroughly until the aromatics and seasonings are evenly distributed throughout the beef.

2. 2

   Lay out the large burrito-size flour tortillas. Spread a thin, even layer of the raw beef mixture across the entire surface of each tortilla, leaving a small margin at the edges.

3. 3

   Top the beef layer with a generous sprinkle of freshly grated mozzarella cheese.

4. 4

   Roll each tortilla tightly into a log, ensuring the beef and cheese are secured inside.

5. 5

   Using a sharp knife, slice the logs into 1-inch thick pinwheels.

6. 6

   Thread the pinwheels onto skewers, piercing through the center of the spirals to hold them together during grilling.

7. 7

   Lightly brush the outside of the tortillas with oil or spray with cooking spray to prevent sticking and encourage browning.

8. 8

   Preheat your grill to medium-high heat. Place the skewers on the grate and grill for 15-20 minutes total.

9. 9

   Flip the skewers every 3-4 minutes to ensure even cooking and to prevent the tortillas from burning. Cook until the beef reaches an internal temperature of 165°F, the cheese is fully melted, and the tortillas are crispy and golden brown.

10. 10

    While the pinwheels are grilling, prepare the chimichurri sauce by mixing 1 cup chopped parsley, minced garlic, red wine vinegar, lemon juice, olive oil, salt, pepper, and red pepper flakes in a small bowl.

11. 11

    Remove the hot pinwheels from the grill and immediately brush with the fresh chimichurri sauce, or serve the sauce on the side for dipping.

Notes

The 80/20 fat ratio in the beef is essential as it acts as a natural binder; if using leaner beef, add an egg to the mixture. Spreading the beef raw allows it to stay juicy and cook perfectly in the time it takes to crisp the tortilla.

Nutrition per serving

• main
• appetizer
• grilled
• beef
• tortilla
• pinwheels
• summer
• BBQ