Jalapeno Popper Pinwheels
Just 20 minutes to make these Jalapeno Popper Pinwheels, a great game day or party appetizer recipe. Cream cheese mixture is blended with more cheese, spices, and diced jalapeno peppers for a twist on a classic. Vegetarian. #gamedayrecipe #rollups #pinwheels #appetizerrecipes
Prep Time10 mins
Total Time20 mins
Servings: 24 pinwheels
- 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.
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.
Calories: 37kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 82mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg