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Jalapeno Popper Pinwheels

Jalapeno popper pinwheels with creamy cheese filling and crispy bacon roll ups that slice into bite-sized spirals. Refrigerated tortilla logs give a clean, firm texture with jade-green jalapeño flecks throughout—no fryer needed.
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Prep Time 20 minutes
Chill 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese
  • 8 oz cream cheese Softened to room temperature for easy spreading.
Sour cream
  • 0.3333333333 cup sour cream
Sharp cheddar cheese
  • 1.5 cup shredded sharp cheddar cheese
Bacon
  • 6 bacon Cooked and crumbled.
Jalapeños
  • 0.25 cup finely chopped jalapeño, seeds removed Remove seeds for less heat.
Green onions
  • 2 green onions Thinly sliced.
Flour tortillas
  • 5 flour tortillas Large tortillas work best for tight pinwheels.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the filling
  1. In a medium bowl, mix cream cheese and sour cream until smooth and no streaks remain, about 1–2 minutes (no heat).
  2. Stir in shredded sharp cheddar cheese, cooked and crumbled bacon, finely chopped jalapeño, and thinly sliced green onions until evenly combined with green flecks distributed throughout.
Roll and chill
  1. Lay a flour tortilla flat and spread about one-fifth of the mixture evenly, leaving a half-inch border around the edges.
  2. Roll the tortilla tightly into a log starting from one side, keeping the seam on the underside for cleaner slices.
  3. Wrap the log in plastic wrap and repeat with the remaining tortillas and filling.
  4. Refrigerate the wrapped logs for at least 1 hour to firm up, until the outside is set and the pinwheels slice cleanly.
Slice and serve
  1. Slice each chilled log into half-inch rounds using gentle pressure to prevent smearing, then arrange the pinwheels on a platter to serve.

Notes

Pro tip: If your jalapeños release a lot of moisture, blot them briefly before mixing so the tortilla doesn’t get soggy. Store pinwheels in an airtight container in the refrigerator for up to 3 days; they also freeze well for up to 2 months—thaw overnight in the fridge before slicing. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the bacon amount the same for texture.