Easy Jalapeno Popper Pinwheels (Printable)
Fluffy tortilla rolls filled with spicy cream cheese blend, baked until golden and crispy.
# What You'll Need:
→ Dairy
01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup shredded Monterey Jack cheese
→ Vegetables
04 - 3 fresh jalapeños, seeded and finely chopped
05 - 3 green onions, finely sliced
→ Other
06 - 1/2 tsp garlic powder
07 - 1/4 tsp smoked paprika
08 - 1/4 tsp salt
09 - 4 large (10-inch) flour tortillas
10 - 2 tbsp melted butter
→ Optional Garnish
11 - Fresh cilantro, finely chopped
# Directions:
01 - Combine cream cheese, cheddar, Monterey Jack, garlic powder, smoked paprika, and salt in a mixing bowl. Mix until completely smooth and well-blended.
02 - Fold in chopped jalapeños and green onions until evenly distributed throughout the cheese mixture.
03 - Lay out flour tortillas on a clean surface. Spread a layer of the cheese mixture over each tortilla, leaving a 1/2-inch border around edges.
04 - Tightly roll up each tortilla into a compact cylinder. Chill for 10 minutes to firm up the filling for easier slicing.
05 - Preheat oven to 375°F.
06 - Cut each chilled roll into 1-inch pinwheels. Place cut side up on a baking sheet lined with parchment paper, spacing evenly.
07 - Lightly brush the tops of each pinwheel with melted butter using a pastry brush.
08 - Bake for 12–15 minutes until golden brown and heated through.
09 - Remove from oven and cool slightly. Garnish with chopped cilantro if desired. Serve warm or at room temperature.
# Helpful Tips:
01 -
- They come together in under 30 minutes but taste like you spent all day prepping
- The filling stays perfectly creamy while the tortilla edges get wonderfully crispy
- You can assemble them ahead and bake when guests arrive
02 -
- A serrated knife cuts through the tortillas cleanly without squishing the filling
- Room temperature cream cheese prevents lumps and makes spreading so much easier
03 -
- Use a ruler or measure against your finger to ensure uniform slices so they all cook at the same rate
- Don't skip the parchment paper since the cheese can bubble and stick