Description
These Jalapeño Popper Cream Cheese Pinwheels are a creamy, cheesy, and slightly spicy appetizer wrapped in soft tortillas. They’re perfect for parties, game days, or a quick snack!
Ingredients
Units
Scale
4 large flour tortillas (burrito-size)
8 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
3 jalapeños, finely diced (remove seeds for less heat)
4 strips cooked bacon, crumbled
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Make the filling: In a mixing bowl, combine cream cheese, cheddar cheese, Monterey Jack cheese, jalapeños, crumbled bacon, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Spread the mixture: Evenly spread the cream cheese mixture onto each tortilla, covering the entire surface.
- Roll up the tortillas: Tightly roll each tortilla into a log, then wrap them in plastic wrap. Chill in the refrigerator for at least 30 minutes to make slicing easier.
- Slice into pinwheels: Remove from the fridge, unwrap, and slice each roll into ¾-inch pinwheels.
- Serve: Arrange on a platter and enjoy!
Notes
- Want it spicier? Add a pinch of cayenne pepper or use extra jalapeños.
- Make it ahead: These pinwheels can be made up to a day in advance and stored in the fridge.
- Low-carb option: Use low-carb tortillas or serve the filling as a dip with veggies!