Bacon Jalapeno Popper Pinwheels

Jalapeno popper pinwheels on a dark plate on a dark surface.

5 from 1 vote

Turn simple ingredients into an amazing snack with this bacon jalapeno popper pinwheel recipe. Perfect for any party or get-together!

Prep Time10

Cook Time10

Chill2

Servings:

Calories: 315kcal

Ingredients

5 Tortillas Large, burrito size
12 oz Cream cheese room temperature
12 oz Bacon cooked, crumbled (12 oz package), about 10 pieces.
1/2 cup Jalapeno diced, seeded and deveined
1 1/2 cup Cheddar cheese shredded
1/2 tsp Kosher salt
1/2 tsp Garlic powder
1/4 tsp Black pepper

Instructions

Add all the ingredients together in a large bowl and mix it until it’s combined well.
Add a fifth of the jalapeno popper mixture to a tortilla and spread it across the entire surface.
Roll the tortilla up, tightly.
Repeat the process until you have five tortillas rolled up.
Wrap them in plastic wrap tightly and refrigerate for at least 2 hours to overnight.
When ready, slice them in 3/4 inch portions, discarding the ends. You should end up with 8-10 pinwheels per tortilla.
Plate and serve!

Notes

Leftovers?

Place the pinwheels in a single layer inside an airtight container. If you need to stack them, place a sheet of parchment or wax paper between the layers to prevent them from sticking together.

Store the container in the refrigerator. They should last for 1-2 days this way.

Freezing

While these are best consumed fresh, if you want to store them for a longer period, you can use the freezer.

Place the pinwheels on a baking sheet in a single layer and freeze until solid.

Once frozen, transfer them to a freezer bag or an airtight container, removing as much air as possible.

They should last for up to 1 month in the freezer.

Nutrition