Can I make these pinwheels less spicy for kids or sensitive palates?

Absolutely! The heat level is completely customizable. For a milder version, make sure to remove all seeds and membranes from the jalapenos, use fewer jalapenos, or substitute with mild green chiles. You could even set aside a portion of the cream cheese mixture before adding jalapenos to make a completely non-spicy version.

Why do my pinwheels fall apart when I slice them?

This usually happens when the rolls haven't chilled long enough. The cream cheese needs time to firm up and "set" the pinwheels. Make sure to chill for at least 4 hours, preferably overnight. Also, use a very sharp knife and a gentle sawing motion rather than pressing down hard when cutting.

Can I use different tortilla flavors for this recipe?

Definitely! Spinach, sun-dried tomato, or whole wheat tortillas all work beautifully in this recipe and can add interesting color and flavor variations. Just ensure they're the same size (about 8-inch diameter) for consistent results.

How far in advance can I make these pinwheels?

For best quality, prepare the rolled tortillas up to 24 hours before serving. While the filling stays good for longer, the tortillas can start to become soggy after about a day. If you need to prepare further ahead, make the filling up to 3 days in advance and assemble the rolls the day before your event.

Jalapeno Popper Cream Cheese Pinwheels Recipe

Description

These Jalapeno Popper Cream Cheese Pinwheels are the perfect bite-sized appetizer! Combining the creaminess of cream cheese, the smoky flavor of bacon, and the slight heat of jalapenos, these tortilla pinwheels are a hit for any occasion. Serve them chilled with a side of ranch dressing for a party-ready snack!

Ingredients

Units Scale

Dairy:
- 8 ounces cream cheese, softened
- 1/3 cup sour cream
- 1 & 1/2 cups shredded sharp cheddar cheese

Meat:
- 6 slices bacon, cooked crispy and crumbled

Vegetables:
- 1/4 cup finely chopped jalapeno (seeds and membrane removed)
- 2 scallions (green part only, thinly sliced)

Other:
- 5 burrito-sized flour tortillas (8-inch)
- Ranch dressing for dipping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cream Cheese Mixture
In a large bowl, use an electric mixer to whip together the softened cream cheese and sour cream until the mixture is smooth and creamy.
Mix in the Fillings
Add the shredded cheddar cheese, crispy crumbled bacon, finely chopped jalapeno, and thinly sliced scallions into the cream cheese mixture. Stir everything together until fully combined.
Spread the Filling on the Tortillas
Lay one tortilla flat on a clean work surface. Take 1/5th of the cream cheese mixture and spread it evenly across the tortilla, leaving about a 1/2-inch border around the edges.
Roll and Wrap
Tightly roll the tortilla into a long log. Repeat this step with the remaining tortillas and filling. Once done, wrap each tortilla roll tightly in plastic wrap, tucking the ends under to seal them.
Chill the Rolls
Place the wrapped tortilla rolls in the refrigerator for at least 4 hours, or preferably overnight, to allow them to firm up.
Slice and Serve
Remove the tortilla rolls from the refrigerator and unwrap them from the plastic wrap. Using a sharp knife, cut each roll into 1/2-inch slices. Serve chilled with ranch dressing for dipping, if desired.

Notes

Use a hand mixer for an ultra-smooth cream cheese spread.
For best results, ensure the cream cheese is at room temperature before mixing.
Use a sharp or serrated knife for even and neat pinwheel slices.
Avoid overloading each tortilla with filling to prevent spills when rolling.
Chill the rolled tortillas thoroughly to make cutting easier.
These are perfect for parties! Present them on a serving tray lined with parchment paper for a clean look.

Nutrition

Serving Size: 1 piece
Calories: 75 kcal
Sugar: 1g
Sodium: 140mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg