Jalapeno Popper Cream Cheese Pinwheels with Tortillas Recipe

Introduction

Jalapeno Popper Cream Cheese Pinwheels are a crowd-pleasing appetizer that’s creamy, cheesy, and perfectly spicy. Wrapped in soft tortillas and chilled until firm, these bite-sized treats are easy to make and great for parties or casual snacking.

Ingredients

• 8 ounces cream cheese, softened
• 1/3 cup sour cream
• 1 1/2 cups shredded sharp cheddar cheese
• 6 slices bacon, cooked crispy and crumbled
• 1/4 cup finely chopped jalapeno (seeds and membrane removed)
• 2 scallions (green part only), thinly sliced
• 5 burrito-sized flour tortillas (8-inch)
• Ranch dressing for dipping (optional)

Instructions

1. Step 1: In a large bowl, whip together the softened cream cheese and sour cream using an electric mixer until smooth.
2. Step 2: Add the shredded cheddar cheese, crumbled bacon, chopped jalapenos, and sliced scallions to the bowl. Stir everything until fully combined.
3. Step 3: Lay one tortilla flat on a clean work surface. Spread about one-fifth of the cream cheese mixture evenly over the tortilla, leaving a ½-inch border around the edges.
4. Step 4: Roll the tortilla tightly into a log shape. Repeat this process with the remaining tortillas and filling.
5. Step 5: Wrap each tortilla log tightly in plastic wrap and fold the ends under. Refrigerate for at least 4 hours, or overnight for best results.
6. Step 6: When ready to serve, unwrap the logs and cut each into ½-inch slices. Arrange the pinwheels on a serving platter and offer ranch dressing on the side for dipping, if desired.

Tips & Variations

• For a milder version, reduce the amount of jalapeno or leave out the seeds entirely.
• Use smoked cheddar for a deeper flavor or try pepper jack cheese for extra spice.
• Substitute turkey bacon or omit bacon for a vegetarian option.
• Wrap the pinwheels tightly to ensure they hold their shape when sliced.

Storage

Store the wrapped tortilla logs in the refrigerator for up to 3 days before slicing. Once cut, keep the pinwheels covered and enjoy within 1 to 2 days. Serve chilled or bring to room temperature before serving. These pinwheels are not recommended for freezing, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pinwheels ahead of time?

Yes, it’s best to prepare and roll the pinwheels a day in advance and let them chill overnight. This helps them firm up and makes slicing easier.

Can I use another type of tortilla?

Yes, you can use whole wheat or spinach tortillas for a different flavor and added nutrition, but burrito-sized flour tortillas work best for rolling and slicing.

Jalapeno Popper Cream Cheese Pinwheels with Tortillas Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

Delicious and creamy Jalapeno Popper Cream Cheese Pinwheels made with crisp bacon, sharp cheddar cheese, and a hint of spicy jalapeno, all rolled up in soft flour tortillas. Perfect as a party appetizer or snack, these pinwheels are easy to prepare and can be served with ranch dressing for extra flavor.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 10 minutes (for cooking bacon)
• Total Time: 4 hours 25 minutes (including chilling time)
• Yield: Approximately 30 pinwheel slices (6 slices per tortilla log) 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling:

• 8 ounces cream cheese, softened
• 1/3 cup sour cream
• 1 & 1/2 cups shredded sharp cheddar cheese
• 6 slices bacon, cooked crispy and crumbled
• 1/4 cup finely chopped jalapeno, seeds and membrane removed
• 2 scallions, green part only, thinly sliced

Base:

• 5 burrito-sized flour tortillas (8-inch)

Optional:

• Ranch dressing for dipping

Instructions

1. Prepare the cream cheese mixture: In a large bowl, use an electric mixer to whip together the softened cream cheese and sour cream until smooth and creamy.
2. Add remaining filling ingredients: Add the shredded sharp cheddar cheese, crumbled crispy bacon, finely chopped jalapenos (without seeds and membrane), and thinly sliced scallions to the bowl and stir until fully combined into an even mixture.
3. Spread mixture on tortillas: Lay one burrito-sized flour tortilla flat on a clean work surface. Take one-fifth of the cream cheese mixture and spread it evenly over the tortilla, leaving a ½ inch border around the edges.
4. Roll the tortillas: Tightly roll the tortilla from one end to the other to form a long log. Repeat this process for the remaining tortillas and filling.
5. Chill the pinwheel logs: Wrap each rolled log tightly in plastic wrap, folding the ends securely underneath. Place the wrapped logs in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to meld and the mixture to firm up.
6. Slice and serve: Unwrap the chilled pinwheel logs and cut each into ½ inch thick slices. Arrange on a serving platter and serve with ranch dressing for dipping, if desired.

Notes

• Removing the jalapeno seeds and membrane reduces the heat, but you can leave some seeds for extra spice.
• For a vegetarian version, omit the bacon or use a bacon substitute.
• Make sure to chill the pinwheels adequately to help them hold their shape when sliced.
• These pinwheels can be made a day ahead and stored in the refrigerator wrapped tightly.
• Use sharp cheddar for a bold flavor, but you can try other cheeses like Monterey Jack or Pepper Jack for variation.

Keywords: jalapeno popper, cream cheese pinwheels, appetizer, party snack, bacon, cheddar cheese, tortilla rolls