These No-Bake Jalapeño Popper Pinwheels Are a Party Game-Changer – Creamy, Cheesy & Bacon-Packed!
Ingredients:
4 large flour tortillas (burrito-size works best)
16 oz full-fat cream cheese, softened to room temperature
1/2 pound bacon, cooked until crisp and crumbled
3–4 fresh jalapeños, deseeded and finely diced
1 cup shredded sharp cheddar cheese
Salt and freshly ground black pepper, to taste
2 green onions, thinly sliced (optional)
Instructions:
In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble.
Pour off most of the bacon grease, leaving about 1 teaspoon in the skillet. Sauté the diced jalapeños for 2–3 minutes until just tender. Let the bacon and jalapeños cool slightly.
In a large bowl, combine the softened cream cheese, crumbled bacon, sautéed jalapeños, shredded cheddar, salt, and pepper. Add green onions if using. Mix until smooth and well combined.
Lay a tortilla flat and spread 1/2 to 3/4 cup of the filling in a thin, even layer, right to the edges.
Tightly roll up the tortilla from one end. Repeat with the remaining tortillas.
Wrap each roll tightly in plastic wrap, twisting the ends to seal. Chill in the fridge for at least 2 hours (or overnight) until firm.
Unwrap the chilled logs and slice into 1-inch thick pinwheels using a sharp serrated knife.
Arrange on a platter and serve.
Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 125 kcal per serving | Servings: 32 pinwheels
