These Jalapeno Popper Pinwheels are a fast and easy appetizer recipe, perfect to make for game day and party finger food.
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Jalapeno poppers are a perfect blend of slightly spicy and creamy, cheesy goodness. While the classics are always delicious, I love to use the same flavors in new ways. These roll ups are incredibly simple and quick to make which makes them perfect for feeding a crowd. Get more jalapeno popper recipes here!
The heat of a jalapeno can vary greatly. I have had quite a few jalapenos with so much heat! So use more or less based on your heat preference as well as how hot the pepper you are using is. Even with all the wives tales of how you can try to tell how hot it is (cracks, curved stems, etc), none of those seem to hold true, so the best way to tell is simply to eat a piece of it. Or just throw them in and see what happens, which is what I normally do. 🙂
I love making pinwheels (aka roll ups) for parties and hosting because they are so simple to make, eat, and there are so many flavor combinations you can use. Find more pinwheel recipes here!
To make these Jalapeno Popper Pinwheels first make the cheese mixture. Spread the cream cheese mixture across the large flour tortillas. Roll them up tightly, but not so tight that the cheese squeezes out. Chill the log in the freezer for 10 minutes, or in the refrigerator. Slice them up into rounds as thick or thin as you would like and serve chilled. The chilled cheese will make the cuts cleaner and easier. Larger tortillas are best because there is less waste from the ends, but any size will work.
- 2 large flour tortillas (wrap or burrito size)
- 4 ounces cream cheese softened
- 1/3 cup shredded Monterey Jack cheese (or mozzarella)
- 1 large jalapeno
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Remove the stem, ribs, and seeds from the jalapeno and dice.
- Make the cream cheese mixture by combining the cream cheese, Monterey jack, diced jalapeno, garlic powder, and salt in a small bowl.
- 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.
- Starting from the bottom, roll the tortilla up rather tightly but without squeezing the cream cheese mixture out.
- 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.
- 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.