Jalapeño Pinwheels (Print Version)
# Ingredients:
01 -
8 oz Cream Cheese (softened).
02 -
1/3 cup Sour Cream.
03 -
1 1/2 cups Sharp Cheddar Cheese (shredded).
04 -
6 slices Bacon (cooked crispy and crumbled).
05 -
1/4 cup Jalapeño (finely chopped, seeds removed).
06 -
2 Scallions (green part only, thinly sliced).
07 -
5 Burrito-Sized Flour Tortillas (8-inch).
08 -
Ranch Dressing (optional, for dipping).
# Instructions:
01 -
In a large bowl, use an electric mixer to whip together the softened cream cheese and sour cream until smooth.
02 -
Stir in the shredded cheddar cheese, crumbled bacon, chopped jalapeños, and sliced scallions until well combined.
03 -
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.
04 -
Roll the tortilla tightly into a log. Repeat with the remaining tortillas and filling.
05 -
Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or overnight to set.
06 -
Remove the plastic wrap and slice each log into 1/2-inch thick pinwheels.
07 -
Serve the pinwheels chilled or with ranch dressing for dipping.
# Notes:
01 -
These Jalapeño Popper Cream Cheese Pinwheels are creamy, cheesy, and perfect for parties, snacks, or game days.
02 -
The jalapeños add a mild kick, balanced by the creamy filling and crispy bacon.
03 -
Chilling the rolls helps them hold their shape when sliced.