These Jalapeno Popper Pinwheels are loaded with all the flavors you love. They are creamy, cheesy, smoky, and with just the right amount of kick. They’re so good that you’ll probably find yourself sneaking a few before your guests even arrive!

So if you’re looking for a holiday appetizer that’s sure to be a hit? Look no further than Jalapeno Popper Pinwheels! All of this deliciousness is wrapped up in a soft flour tortilla, making it the perfect finger food for your next holiday gathering. Let’s dive in!

How to Make Jalapeno Popper Pinwheels

Ingredients you’ll need for this recipe

8 oz cream cheese, softened
2.5 oz package bacon pieces
½ cup cheddar cheese, shredded
2 jalapenos, chopped
4 large flour tortillas

Step by Step Guide

1. Add cream cheese to a medium bowl, and mash with a fork.

2. Add cheddar cheese and bacon.

3. Chop the end of the jalapenos, slice in half, then remove the seeds.

4. Chop jalapenos into chunks about the size of the bacon pieces.

5. Add chopped jalapenos to the bowl, and stir to combine the ingredients.

6. Spread ¼ of the mixture onto each of the tortillas.

7. Start from one end, and roll each tortilla, until you get to the other end.

8. Refrigerate for 1 hour to allow them to set.

9. Cut rolled tortillas into 1 inch pieces, discarding the ends (or snacking on them yourself!)

10. Arrange on a plate or platter to serve.

This recipe makes about 20-24 pinwheels, depending on how thick you slice them. If you have any leftovers (which is unlikely because they’re that good), just cover and refrigerate them. Keep in mind they may get a bit soggy if stored for more than a day, so it’s best to enjoy them fresh!

Now, give them a try and watch them become the star of your spread! Be sure to come back and let us know how everyone loves them!

Ingredients

8 oz cream cheese, softened
2.5 oz package bacon pieces
½ cup cheddar cheese, shredded
2 jalapenos, chopped
4 large flour tortillas

Instructions

Add cream cheese to a medium bowl, and mash with a fork.
Add cheddar cheese and bacon.
Chop the end of the jalapenos, slice in half, then remove the seeds.
Chop jalapenos into chunks about the size of the bacon pieces.
Add chopped jalapenos to the bowl, and stir to combine the ingredients.
Spread ¼ of the mixture onto each of the tortillas.
Start from one end, and roll each tortilla, until you get to the other end.
Refrigerate for 1 hour to allow them to set.
Cut rolled tortillas into 1-inch pieces, discarding the ends (or snacking on them yourself!).
Arrange to serve on a plate or platter.