Prep Time: 20 minutes
Chill Time: 1 hour
Servings: 24 pinwheels
Ingredients
Filling
- 4 large flour tortillas (10-inch)
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 6 slices bacon, cooked crisp and finely crumbled
- 2 fresh jalapeños, seeded and finely diced
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Optional Garnish
- Extra bacon crumbles
- Chopped green onions
- Thin jalapeño slices
Instructions
In a large mixing bowl, stir together the cream cheese and sour cream until smooth.
Fold in the cheddar, Monterey Jack, bacon, jalapeños, green onions, garlic powder, onion powder, smoked paprika, and black pepper.
Spread about one-quarter of the filling evenly over each tortilla, leaving about a ½-inch border around the edge.
Roll each tortilla tightly into a log.
Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour.
Slice into 1-inch pinwheels using a sharp knife.
Arrange on a serving platter and garnish with extra bacon, green onions, or jalapeño slices if desired.
Texas Girl Cooks Tip
Pat the diced jalapeños dry with a paper towel before mixing them into the filling. It keeps the pinwheels creamy instead of watery and helps them slice beautifully.
Storage
Store covered in the refrigerator for up to 3 days.
These are best served chilled but can sit out for about 2 hours during parties.
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