Jalapeño Popper Pinwheels
An easy recipe for Jalapeño Popper Pinwheels filled with cheese, diced jalapeños, and crumbled bacon. Perfect for a snack, lunch or appetizer!
- Yield: 0 pinwheels
Ingredients
- 2 packages (8 oz each) cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1/3 cup jarred jalapeño slices, diced
- 1/4 cup crumbled bacon
- 1/2 teaspoon garlic powder
- pinch of salt and pepper
- 4–5 8-inch flour tortillas
Instructions
- Add all ingredients except tortillas to a large bowl.
- Using an electric mixer beat on low until creamy. Season with salt and pepper.
- Divide mixture between tortillas and spread evenly.
- Tightly roll tortillas and wrap in plastic wrap. Place in the refrigerator for a few hours or overnight.
- When ready to serve, cut off ends and cut into slices.
Notes
You can cook 2-3 slices of bacon and crumble it or use bacon bits.
Freezer tip: Place slices on a baking sheet lined with parchment paper and place in freezer until frozen. Transfer to a freezer safe container or freezer bag. To thaw, place desired amount of pinwheels on counter for about 30 minutes before serving.