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Jalapeno Popper Pinwheels

Jalapeno popper pinwheels with creamy melted cheese and diced jalapeños swirl into soft flour tortillas for a melty pull-apart slice. Chill, then cut 1-inch pinwheels so the filling sets and stays in place.
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Prep Time 20 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

flour tortillas
  • 4 large flour tortillas
cream cheese
  • 8 oz cream cheese, softened
shredded cheddar cheese
  • 1 cup shredded cheddar cheese
jalapeños
  • 3 jalapeños, seeded and diced
bacon
  • 4 slices bacon, cooked and crumbled
garlic powder
  • 0.5 tsp garlic powder

Method
 

Make the filling
  1. Beat together cream cheese, cheddar, jalapeños, bacon, and garlic powder until well combined, using a thick, smooth mixture with visible jalapeño flecks.
Assemble and roll
  1. Spread the mixture evenly over each tortilla, leaving a small border so the filling doesn’t leak at the seam.
  2. Roll each tortilla tightly into a log and wrap in plastic wrap, squeezing gently to create a compact swirl.
Chill and slice
  1. Refrigerate for at least 1 hour to set the filling firmly, so the pinwheels hold their shape when cut.
  2. Slice into 1-inch pinwheels before serving, and if you want extra melty centers warm briefly until the filling looks glossy and soft.

Notes

Pro tip: For cleaner pinwheel slices, chill at least 1 hour and use a sharp knife to avoid smearing the filling. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the softened cheeses can change texture. For a lower-fat option, use light cream cheese and reduced-fat shredded cheddar.