Jalapeno Popper Pinwheels Recipe

I turned classic jalapeno popper flavors into playful pinwheels that present a lively new option for Finger Food Appetizers.

I love serving Jalapeno Popper Pinwheels at any gathering because they vanish before the chips, no kidding. I mix tangy cream cheese with spicy jalapenos and the result is totally addictive, messy in a good way.

As Pinwheel Appetizers they look fancy but feel lazy, which I live for. Sometimes folks mistake them for little Jalapeno Poppers, but these are flatter, shareable, finger food that starts conversations.

I always make more than I think I need; they travel well, sit out at parties, and somehow taste better the next day. You wont be able to stop at one.

Ingredients

• Wrap base, adds carbs and mild flavor, not much fibre, pretty filling.
• Its rich creamy fat and some protein, adds tang and smooth mouthfeel, calorie dense.
• Sharp flavor, protein and calcium, gives gooey melt and salty bite.
• Smoky, crispy, mostly fat and protein, super savory but high in sodium.
• Adds heat and bright pepper flavor, good vitamin C and fibre, low cal.
• Creamy binder, adds fat and slight tang, makes filling smoother but richer.
• Fresh oniony crunch, small vitamin boost, brightens flavors and cuts richness.
• Tiny punch of savory umami, concentrates garlic flavor without texture, a bit salty.

Ingredient Quantities

• 4 large flour tortillas 8 inch
• 8 ounce cream cheese softened
• 1 cup shredded sharp cheddar cheese
• 6 slices bacon cooked and crumbled
• 2 to 3 jalapenos seeded and finely chopped
• 2 tablespoons mayonnaise
• 2 green onions thinly sliced
• 1/4 teaspoon garlic powder
• pinch of salt and black pepper

How to Make this

1. Cook the bacon until crisp (bake on a rimmed sheet at 400°F for 15 to 18 minutes or fry in a skillet), drain on paper towels and crumble, set aside a tablespoon for garnish.

2. Soften the cream cheese so it mixes easy, then in a bowl beat together the 8 ounce cream cheese, 2 tablespoons mayonnaise, 1/4 teaspoon garlic powder, a pinch of salt and black pepper until smooth.

3. Fold in 1 cup shredded sharp cheddar, the crumbled bacon (minus the reserved tablespoon), 2 to 3 jalapenos finely chopped (seed them if you want less heat), and 2 sliced green onions; taste and adjust salt or pepper.

4. Lay the 4 large flour tortillas flat on a clean surface. Spread the cream cheese mix evenly over each tortilla, leaving about a 1/2 inch border so the filling wont squish out.

5. Roll each tortilla up tightly from one edge to the other, pressing the seam to seal; if you’re having trouble getting it tight, wrap in plastic wrap and roll it like a swiss roll to compact it.

6. Chill the wrapped rolls in the fridge at least 30 minutes to firm up for cleaner slices, or pop them in the freezer for 10 minutes if you’re in a rush.

7. Unwrap and slice each roll into 1 inch pinwheels with a sharp knife or serrated bread knife, wiping the blade between cuts so the rounds stay neat.

8. To serve warm, place pinwheels on a baking sheet and bake at 350°F for 8 to 10 minutes to melt the cheese and warm through, or broil 1 to 2 minutes watching closely for browning. You can also serve them cold straight from the fridge.

9. Arrange on a platter, sprinkle with the reserved bacon and extra green onions, and serve. Store leftovers in an airtight container up to 3 days.

Equipment Needed

1. Rimmed baking sheet for oven-baked bacon, foil or parchment optional
2. Skillet or frying pan if you want to fry the bacon instead
3. Tongs or a spatula to flip and transfer bacon
4. Paper towels for draining the bacon
5. Large mixing bowl
6. Hand mixer or a sturdy spoon to beat the cream cheese (either works)
7. Measuring cups and measuring spoons
8. Sharp knife or serrated bread knife and a cutting board for slicing pinwheels
9. Plastic wrap to roll and chill the tortillas
10. Serving platter or an extra baking sheet for warming and arranging the pinwheels

FAQ

Jalapeno Popper Pinwheels Recipe Substitutions and Variations

• Cream cheese: swap for Neufchatel 1 to 1 for lower fat, or use thick strained Greek yogurt (about 3/4 cup strained equals one 8 ounce block) for a tangy lighter filling, chill so it firms up — Neufchatel keeps the creamy texture best.
• Bacon: replace with cooked turkey bacon or crumbled cooked chorizo for more spice, or use vegetarian bacon bits if you want meatless, just use roughly the same volume as 6 slices.
• Jalapenos: if you want less heat use seeded poblano or banana peppers, for tangy heat use drained pickled jalapenos, taste as you go since heat levels vary.
• Flour tortillas: swap with whole wheat or spinach tortillas same size, or for a flakier, crispier version use sheet puff pastry rolled thin but watch the bake time and keep an eye on them.

Pro Tips

– Chill then slice smart: pop the rolled tortillas in the freezer for 10 to 15 minutes so they firm up, trim with a very sharp serrated knife and wipe the blade between cuts for clean rounds. Dont freeze them solid though or the center will be icy and crumbly.

– Fix lumpy filling fast: make sure the cream cheese is truly soft, or zap it in the microwave in 5 to 7 second bursts and beat it till silky, you can use a hand mixer or a fork. If the mix is super smooth your pinwheels look and taste way better.

– Keep tortillas from cracking: warm them briefly so they bend easy, either a few seconds in the microwave wrapped in a damp towel, or over low heat in a skillet. Rolling while slightly warm makes a tighter roll and less tearing, and wrapping in plastic to roll helps compress everything.

– Balance the rich flavors: use a little acid or brightness to cut the cream cheese, a squeeze of lime or a few chopped pickled jalapeños works great, and save some bacon and green onion for garnish so each bite has texture and color. You’ll thank me later.