Jalapeño Popper Pinwheels
Jalapeño Popper Pinwheels are bite sized, creamy, delicious snacks or appetizers that are filled with cheese, bacon and jalapeños and rolled up in a tortilla! Everyone will want the recipe after trying one!
FLAVORFUL BITE SIZED PINWHEELS
This delicious appetizer recipe is perfect for a party or gathering. Jalapeno Popper Pinwheels are easy to make with just a few simple ingredients. The combination of cream cheese, jalapeños and crispy bacon all rolled up in a soft flour tortilla gives you so much flavor in every bite! Serve these pinwheels as an appetizer or snack with your favorite dipping sauce. The bonus? You can literally whip these up in minutes!
FREQUENTLY ASKED QUESTIONS:
Absolutely! Try using a spinach wrap or sun dried tomato wraps. Also, gluten free or Lowe carb wraps will also work with this recipe.
No, I do not consider these spicy. I have severe acid reflux so I would tell you if this was spicy since I am super sensitive. It’s not spicy because we are removing the stuff that makes the jalapeños spicy – the seeds and white membranes that line the inside of the jalapeño. You will want to get all of that out so you just taste the jalapeño and not the heat. However, having said that, I know everyone can be a little different in their sensitivity. I would say if you or someone you know is super sensitive to jalapeños, this probably is not a good recipe for you unless you maybe want to substitute with something like a green pepper. But if you want more heat, you can leave the membrane and seeds in the jalapeños.
Amp up the flavor by adding some dry ranch mix to the pinwheel mixture. You can also dip your pinwheel poppers into some ranch dressing dip or a chipotle ranch dip!
Sure. You can use 10-inch burrito tortillas instead of the 8-inch ones. If you use the bigger ones, you only need 4. Depending on the brand, the 8-inch ones I used (from Old El Paso – not a paid link) will be called “Burrito sized” – in other brands it may be called “taco size” – so it really varies by brand. Different brands seem to have different definitions. Just know that if you have the 10-inch, it will only make 4 logs, but after cutting them all, you end up with the same amount.
When you aren’t eating these pinwheels, they need to be refrigerated because of the ingredients used, they can’t sit out at room temperature for hours. You can place these in an airtight container in the fridge for up to 4 days or you can freeze them for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese – this needs to be softened to room temperature or it will not blend well and you’ll end up with lumps in it.
- sour cream – if sour cream isn’t your thing, try using plain greek yogurt or mayonnaise in its place.
- shredded sharp cheddar cheese – you can swap out for other flavors if you like. Monterey Jack, Colby jack or even pepper jack all work well here.
- bacon – if you don’t want to cook up some fresh bacon, you can use the packages of bacon pieces that you find near the salad dressing in your grocery store.
- jalapeños – as I stated above, be sure to remove all the seeds and the white membrane on the inside of the jalapeño to remove the heat.
- green onions – we want to use the green part only. The reason for not using the whole green onion is we don’t want anyone crunching into a big piece of onion. You can certainly use the white part if you want but just chop it up really small. Also know that it will give a stronger onion flavor than the green parts.
- flour tortillas – you want to look for the 8-inch size. I used these ones (not a paid link). You can even use other flavors like sun dried tomato or spinach. This will give it some nice colors too (especially as an appetizer for Christmas parties.) You could even use gluten free tortillas.
- ranch dressing – If you have the time, make some ranch dressing from scratch. It is so good and makes such a huge difference in flavor!
HOW TO MAKE JALAPEÑO POPPER PINWHEELS
In a big bowl, use an electric mixer to blend the cream cheese and sour cream until it’s smooth. Add in the cheese, bacon, jalapeños, and green onions to the bowl. Stir everything together until it’s well mixed. Place a tortilla on a clean surface. Take about one-fifth of the mixture and spread it evenly on the tortilla, leaving a half-inch border around the edges.
Roll up the tortilla tightly, making a long log shape. Repeat this with the rest of the tortillas and filling. Wrap each log tightly in plastic wrap, folding the ends of the plastic under. Put them in the fridge for at least 4 hours, but overnight is even better. Take the logs out of the plastic wrap. Slice them into half-inch pieces and serve.
Enjoy!
CRAVING MORE RECIPES?
Jalapeño Popper Pinwheels
Ingredients
- 8 ounce block cream cheese, softened to room temperature
- 1/3 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- 6 slices bacon, cooked crispy and crumbled
- 1/4 cup finely chopped jalapeno, seeds and membrane removed
- 2 green onions, thinly sliced (green part only)
- 5 (8-inch) flour tortillas
- ranch dressing, for dipping (optional)
Instructions
- In a big bowl, use an electric mixer to blend the cream cheese and sour cream until it’s smooth.
- Add in the cheese, bacon, jalapenos, and green onions to the bowl. Stir everything together until it’s well mixed.
- Place a tortilla on a clean surface. Take about one-fifth of the mixture and spread it evenly on the tortilla, leaving a half-inch border around the edges.
- Roll up the tortilla tightly, making a long log shape. Repeat this with the rest of the tortillas and filling.
- Wrap each log tightly in plastic wrap, folding the ends of the plastic under. Put them in the fridge for at least 4 hours, but overnight is even better.
- Take the logs out of the plastic wrap. Slice them into half-inch pieces and serve. Enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- These are not spicy, but if you want to give them some kick, leave the membrane and seeds inside of the jalapeños.
- You can use 10-inch burrito tortillas instead of the 8-inch ones. If you use the bigger ones, you only need 4. Depending on the brand, the 8-inch ones I used (from Old El Paso – not a paid link) will be called “Burrito sized” – in other brands it may be called “taco size” – so it really varies by brand. Different brands seem to have different definitions. Just know that if you have the 10-inch, it will only make 4 logs, but after cutting them all, you end up with the same amount.
- Using a serrated knife makes these super easy to cut.
- Leftover pinwheels need to be stored in a container in the refrigerator for up to 4 days or place them in a freezer safe container or bag for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
