Jalapeno Popper Pinwheels
Jalapeno popper ingredients rolled up in a tortilla for a fast and easy appetizer!
Servings Prep Time
24pinwheels 10minutes
Passive Time
Servings Prep Time
24pinwheels 10minutes
Passive Time
  • 2large flour tortillas(wrap or burrito size)
  • 4ounces cream cheesesoftened
  • 1/3cup shredded Monterey Jack cheese(or mozzarella)
  • 1large jalapeno
  • 1/4teaspoon garlic powder
  • 1/4teaspoon salt
  1. Remove the stem, ribs, and seeds from the jalapeno and dice.
  2. Make the cream cheese mixture by combining the cream cheese, Monterey jack, diced jalapeno, garlic powder, and salt in a small bowl.
  3. Spread the cheese mixture across both tortillas to the edges in an even, thin layer. I skip spreading to the right and left edges by about an inch because the ends will be thrown out.
  4. Starting from the bottom, roll the tortilla up rather tightly but without squeezing the cream cheese mixture out.
  5. Chill the logs in the freezer for 10 minutes to firm up, or in the refrigerator if waiting longer before serving. The chilling will make them easier to slice and create cleaner cuts without everything oozing out.
  6. When ready to serve, use a serrated knife to cut the log into half inch rounds (or as thick/thin as preferred). Discard the ends where the log is hollow (or snack on them!). Serve immediately.
Recipe Notes

For more heat, use more jalapeno, add some hot sauce to the cheese, or use spicier peppers like a serrano.

You can also use regular large tortillas however you will get fewer pinwheels per tortilla and will need more to use up the cheese mixture.