Jalapeno Popper Pinwheels
These Jalapeno Popper Pinwheels are creamy, cheesy, and smoky, made with cream cheese, cheddar cheese, bacon, and jalapenos, all wrapped up in a soft flour tortilla.
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It’s an easy cold appetizer idea, party snack, and leftovers can be added to lunchboxes. But it is more commonly made for parties as a finger food appetizer or snack for a crowd.
I love to serve them at a party with Juicy BBQ Bacon Wrapped Meatballs or with Soft Pretzel Bites with Cheesy Dip.
How to Make Jalapeno Popper Pinwheels
Ingredients you’ll need for this recipe
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 ends of the jalapenos, slice them 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.
Serve and Enjoy!
Arrange on a plate or platter to serve.
Important Recipe Notes
- Use softened cream cheese, so it spreads easily and mixes well with the other ingredients.
- Remove the seeds from jalapenos if you want a milder flavor, or leave some seeds for extra heat.
- Chill the rolled tortillas for at least 1 hour to help them hold their shape before slicing.
- Slice the pinwheels into 1-inch pieces for perfect bite-sized appetizers.
- You can make these a few hours ahead and store them in the fridge until ready to serve.
- For extra flavor, sprinkle a little shredded cheddar on top before chilling.
Jalapeno Popper Pinwheels
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.
- Arrange to serve on a plate or platter.
