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–+ servings
a platter of choriqueso pinwheel appetizers
Kate Ramos

Choriqueso Phyllo Pinwheel Bites

If your goal is to show up with an appetizer that actually gets noticed, this pinwheel appetizer with phyllo dough is exactly the kind of recipe you want in your back pocket.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 bites
Course: Appetizer
Cuisine: Mexican-American
Calories: 419
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Equipment

Method
 

  1. Heat the oven to 375°F (190°C) and generously grease a standard muffin tin.
  2. In a medium frying pan over medium heat, cook the 9 ounces chorizo until fully cooked and crispy. Remove from heat and let cool slightly.
  3. On a clean work surface, unroll the entire package of phyllo sheets, layering them directly on top of one another to form one large rectangle.
  4. Along the long edge of the phyllo rectangle, evenly spread the 3 tablespoons cream cheese, covering about 2–3 inches of the edge.
  5. Evenly layer the cooked chorizo, the 1 cup shredded Oaxaca cheese, most of the scallions (save some for garnish), the 3 tablespoons honey, and the 1 chopped jalapeño over the cream cheese.
  6. Starting from the filled edge, roll the phyllo tightly into a log. Slice into 12 even pieces ( a serrated knife works best for this)
  7. Place each pinwheel into an individual muffin cup. Drizzle each piece very generously with olive oil to ensure extra crispiness
  8. Bake for 20–25 minutes, rotating the pan halfway through, until the pinwheel bites are deeply golden and crisp on top.
  9. Let the pinwheels rest for about 5 minutes, then carefully remove using an offset spatula. Don’t let them sit too long, or the cheese may harden and stick.
  10. Drizzle with extra honey, sprinkle with flaky sea salt, garnish with reserved scallions, and serve warm.

Nutrition

Serving: 1gCalories: 419kcalCarbohydrates: 12gProtein: 21gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 17gCholesterol: 86mgSodium: 851mgSugar: 7g

Notes

    1. Control the Heat: For a milder bite, remove the seeds and white ribs from the jalapeño before chopping. For extra fire, swap the jalapeño for a finely minced serrano.
    2. The Muffin Tin Hack: If you’re worried about sticking, use parchment paper liners or "tulip" liners. This also makes them easier to grab at a party.
    3. Clean Cuts: Use a serrated bread knife and a gentle sawing motion to cut the log. Pressing down too hard with a straight blade will squish the layers and squeeze out the honey/cheese.
    4. The Reheat: If you have leftovers, avoid the microwave—it will make the phyllo rubbery. Reheat them in a 350°F (175°C) oven or air fryer for 5 minutes to bring back the crunch.

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