Why We Love This Jalapeno Popper Pinwheels Recipe
These cream cheese pinwheels with jalapenos are the perfect mix of ingredients, creating amazing flavor. They have just a little crunch from the jalapenos and a little bit of a creamy texture from the cream cheese. I’m a big fan. This is why I love sports…the eating!
Simple. You just need flour tortillas, cream cheese, jalapenos, cheese, bacon, and spices to make these tasty pinwheels. Flavorful. These tortilla roll ups taste just like jalapeno poppers— yum! Crowd-Pleaser. This recipe makes 16 pinwheels and is easily doubled– or tripled!
Variations on Cream Cheese Pinwheels
If jalapeno poppers aren’t your thing, you can pretty much make these cream cheese pinwheels in any flavor you can imagine. Just follow the instructions below, but use the ingredients you love instead (in place of the jalapenos, bacon, and extra spices). It’s that easy! I know you will be making these cream cheese pinwheels again and again. The perfect appetizer for work potlucks, tailgating parties, after school snacks… there’s a tortilla roll up recipe for every occasion!
How to Store and Reheat
Store leftover jalapeno popper pinwheels in an airtight container in the refrigerator for up to 4 days (although they are best if eaten within 2 days). If you haven’t sliced the tortilla rolls yet, keep them whole, and wrap them in plastic wrap.
How to Freeze
Wrap rolls tightly in a double layer of plastic wrap, and place in a freezer-safe resealable bag. Freeze for up to 1 month. Let them thaw in the fridge before serving.
Serving Suggestions
This Jalapeno Poppers Pinwheel recipe can be dipped in ranch, salsa, or queso— or you can eat them plain. Either way, they’re just so darn yummy. Is this the perfect party food? I think it just might be.
More Pinwheel Recipes To Try
Ham and Cheese Pinwheels Mexican Pinwheels Pizza Pinwheels
How to Make Jalapeno Popper Pinwheels Step by Step
Make the Filling: In a medium mixing bowl, combine 12 ounces (1½ bricks) of room-temperature cream cheese, 2 seeded and minced jalapenos, 2 cups of freshly grated pepper jack cheese, 4 strips of crumbled cooked bacon, ½ teaspoon of chili seasoning, 1 tablespoon of brown sugar, and ⅛-¼ teaspoon of cayenne pepper (if using). Spread the Filling: Lay 2 (10-inch) flour tortillas out on a clean work surface. Spoon half the cream cheese mixture onto each tortilla and smooth it out to the edges, in an even layer. Roll the Tortillas: Tightly, roll each tortilla up jellyroll style. Wrap each roll in plastic wrap and place in the fridge for at least 3 hours and up to 48 hours. Cut and Serve: When ready to serve, cut off the uneven ends of each rollup and cut into ½-inch to ¾-inch slices. Serve with the dipping sauce of your choice – Ranch dip, Tomato salsa, Queso dip, or just by themselves.
