Cowboy Butter Beef Tortilla Pinwheels

Ingredients

• 1 lb Reynolds Ranch ground beef
• 4 large flour tortillas
• 2 cups shredded sharp cheddar
• 1 cup shredded mozzarella
• Bamboo or metal skewers
• Melted butter + cowboy butter seasoning, to taste
• Grated Parmesan and chopped fresh parsley, optional for finishing
• Beef seasoning: 1 tsp kosher salt
• Beef seasoning: 1 tsp black pepper
• Beef seasoning: 1 tsp garlic powder
• Beef seasoning: 1 tsp smoked paprika
• Beef seasoning: ½ tsp onion powder
• Beef seasoning: ½ tsp chili powder
• Cowboy butter: ½ cup (1 stick) unsalted butter, melted
• Cowboy butter: 3 cloves garlic, finely minced
• Cowboy butter: 1 Tbsp Dijon mustard
• Cowboy butter: 1 Tbsp finely chopped fresh parsley
• Cowboy butter: 1 tsp fresh lemon juice
• Cowboy butter: ½ tsp smoked paprika
• Cowboy butter: ½ tsp garlic powder
• Cowboy butter: ¼ tsp onion powder
• Cowboy butter: ¼ tsp crushed red pepper flakes (optional)
• Cowboy butter: ¼ tsp kosher salt
• Cowboy butter: ⅛ tsp black pepper

Instructions

1. 01Combine the ground beef with all beef seasonings. Mix just until evenly seasoned.
2. 02Lay a tortilla flat and spread a very thin layer of raw seasoned beef across the surface, leaving about 1 inch around the edge. Keep the beef about ¼ inch thick so it cooks evenly.
3. 03Sprinkle with cheddar and mozzarella. Avoid overfilling so the cheese stays inside as it melts.
4. 04Roll tightly into a log. Repeat with remaining tortillas.
5. 05Refrigerate the rolls for 20–30 minutes to firm them up.
6. 06Slice into approximately 1¼-inch pinwheels and thread onto skewers. Two parallel skewers make the pinwheels easier to turn without spinning. If using bamboo skewers, soak them in water for at least 30 minutes before cooking.
7. 07OPTION 1 — Smoke, then grill: Preheat smoker to 225°F. Place skewers directly on the smoker grate with a cut side facing down. Smoke for approximately 30–40 minutes, or until the beef in the center of the pinwheels is around 120°F.
8. 08OPTION 1 — Grill finish: Preheat grill to 400–425°F. Transfer pinwheels directly from smoker to grill. Grill the first cut side for about 3 minutes. Flip and grill the second cut side for about 3 minutes. Check several of the thickest pinwheels and continue cooking in 1–2 minute intervals, flipping as needed, until the ground beef reaches 160°F. Move to indirect heat if the tortillas brown too quickly.
9. 09OPTION 2 — Grill only: Preheat the grill for medium heat, about 350–375°F, with a cooler/indirect area ready. Place the pinwheels cut-side down over medium heat and grill approximately 4–5 minutes on the first cut side.
10. 10OPTION 2 — Finish on the grill: Flip and cook approximately 4–5 minutes on the second cut side. Check the internal temperature in several thick pinwheels and continue cooking, flipping every 1–2 minutes as needed, until the beef reaches 160°F. Move to indirect heat if the tortilla is crisp and golden before the beef is fully cooked.
11. 11Cowboy butter finish: Remove the fully cooked pinwheels from the heat. Mix melted butter with cowboy butter seasoning to taste. Brush the first cut side generously, flip, and brush the second cut side. Lightly brush the outer tortilla edges.
12. 12Finish immediately with Parmesan and fresh parsley, if desired.
13. 13Homemade cowboy butter: Mix all cowboy butter ingredients into the warm melted butter and let it sit for 5–10 minutes so the garlic and seasonings infuse. Stir again immediately before brushing.