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Spice up your party spread with these Jalapeño Popper Cream Cheese Pinwheels! Combining creamy cheese, crispy bacon, and a jalapeño kick, these bite-sized appetizers are perfect for game days, potlucks, or casual snacking.
INGREDIENTS- Cream Cheese: 8 oz, softened for easy mixing
- Sour Cream: 1/3 cup, for a creamy base
- Sharp Cheddar Cheese: 1 1/2 cups shredded, for cheesy goodness
- Bacon: 6 slices, cooked crispy and crumbled
- Jalapeño: 1/4 cup finely chopped, seeds removed for mild heat
- Scallions: 2 green parts only, thinly sliced for freshness
- Flour Tortillas: 5 burrito-sized (8-inch), for rolling
- Ranch Dressing: Optional, for dipping
- Step 1:
- In a large bowl, use an electric mixer to whip together the softened cream cheese and sour cream until smooth and fluffy.
- Step 2:
- Stir in the shredded cheddar cheese, crumbled bacon, chopped jalapeños, and sliced scallions until the mixture is fully combined.
- Step 3:
- Lay a tortilla flat on a clean surface. Spread 1/5th of the mixture evenly over the tortilla, leaving a 1/2-inch border around the edges.
- Step 4:
- Roll the tortilla tightly into a log. Repeat this process with the remaining tortillas and filling.
- Step 5:
- Wrap each tortilla log tightly in plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Step 6:
- Remove the plastic wrap and slice each log into 1/2-inch thick pinwheels. Arrange on a platter and serve chilled.
- Serve chilled with ranch dressing on the side for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For more heat, leave some seeds in the jalapeños or use hot pepper cheese.
- Swap tortillas for gluten-free wraps if needed.
Tips from Well-Known Chefs
- Chef Anna suggests adding a splash of lime juice to the filling for extra zing.
- Chef Paul recommends using smoked bacon for an added depth of flavor.
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