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- 1 large tortilla wrap (10-inch) - 4 oz cream cheese, softened to room temperature - 1/2 cup shredded cheddar cheese - 1/2 cup shredded mozzarella cheese - 1/4 cup pickled jalapeños, diced (adjust for heat preference) - 1/4 cup cooked bacon, crumbled (optional; substitute with extra jalapeños for a vegetarian option) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, finely chopped (for garnish) You can swap the cream cheese for Greek yogurt for a lighter option. If you want a different flavor, try using goat cheese. For the tortillas, whole wheat or spinach wraps work well. If you skip bacon, use extra jalapeños or black beans for protein. To make these pinwheels milder, use fewer jalapeños. You can also remove the seeds for less heat. If you love spice, add fresh chopped spicy peppers or a dash of hot sauce to the cheese mixture. This way, you can customize the heat to fit your taste! {{ingredient_image_2}} First, gather your ingredients. You will need cream cheese, cheddar cheese, mozzarella cheese, diced jalapeños, and optional bacon. In a medium bowl, combine 4 ounces of softened cream cheese with 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella. Use a spatula or fork to mix until the cheeses are smooth and creamy. Next, add 1/4 cup of diced jalapeños, 1/4 cup of crumbled bacon (if you want it), 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of smoked paprika. Stir everything until it blends well. Now it's time for the tortilla! Place a large, 10-inch tortilla on a clean surface. Take your cheese mixture and spread it evenly over the tortilla. Leave a half-inch border around the edges. This helps keep the filling inside. Once spread, start at one end of the tortilla and roll it tightly into a log shape. Tuck the filling in as you roll to make sure nothing spills out. After rolling, wrap the tortilla log tightly in plastic wrap. Place it in the fridge for at least 30 minutes. This step helps the log firm up, making it easier to slice. When it’s chilled, take off the wrap. Use a sharp knife to cut the log into 1-inch thick pinwheels. Be gentle as you cut, using a sawing motion to avoid squishing the filling. Arrange the sliced pinwheels on a platter and enjoy! To get a good roll, start with a flat tortilla. Spread the cheese mixture evenly. Leave a small border at the edges. This helps keep the filling inside. When you roll, start at one end. Tuck the filling in as you go. Roll tightly but not too tight, so it doesn’t squish out. If the tortilla tears, just use a bit of extra filling to patch it up. The right texture is key for great pinwheels. Mix the cream cheese well until it’s soft and smooth. This helps all the cheeses blend nicely. Use room-temperature cream cheese for easy mixing. If you want a creamier texture, add a touch of sour cream. Chill the rolled pinwheel for at least 30 minutes. This makes slicing easier and keeps the shape. Serve your pinwheels on a nice platter. They look great with a sprinkle of fresh cilantro. For dips, I recommend creamy ranch or sour cream. These add a nice contrast to the spicy jalapeños. You can also try a zesty salsa or guacamole for a fun twist. Feel free to get creative with your dips! Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh jalapeños and high-quality cheeses. Fresh ingredients elevate the taste and texture of your pinwheels. Experiment with Spices: Feel free to customize the spice level by adding more jalapeños or incorporating spices like cayenne pepper or chili powder for an extra kick. Slice with Care: Use a sharp knife to slice the pinwheels, and employ a gentle sawing motion to avoid squishing the filling. This helps maintain a beautiful presentation. Make Ahead: These pinwheels can be made a day in advance. Just keep them tightly wrapped in plastic wrap in the refrigerator until you're ready to serve. {{image_4}} For a tasty vegetarian option, skip the bacon. You can add extra diced jalapeños for more heat. You may also mix in some black beans for added protein and texture. These beans pair well with the creamy cheese and give a fun twist to the flavor. Just use the same cheese mix for a savory treat! You can switch up the cheeses to match your taste. Try using pepper jack cheese for a spicy kick. Alternatively, goat cheese adds a tangy flavor that mixes well with the jalapeños. You can also use a mix of Gruyère and mozzarella for a rich, creamy texture. The options are endless, so feel free to experiment with your favorites. If you want to turn up the heat, add some diced serrano peppers. They pack a punch and work great with the cream cheese. You can also mix in a bit of hot sauce into the cheese blend for extra flavor. For a unique twist, try adding some chorizo for a smoky flavor that complements the jalapeños well. Each variation can make these pinwheels even more exciting! You can keep leftover pinwheels in the fridge. Place them in an airtight container. They will stay fresh for up to three days. If you want to keep them longer, consider freezing them. To freeze, wrap each pinwheel tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last for up to three months in the freezer. When you’re ready to eat, just thaw them in the fridge overnight. This keeps them tasty and safe. To reheat, you can use the microwave or the oven. For the microwave, heat them for about 30 seconds. Check to see if they are warm. In the oven, preheat to 350°F and bake for 10 minutes. This gives you a warm, cheesy snack without losing texture. Enjoy your tasty pinwheels! Yes, you can use low-fat cream cheese. It will still give a creamy texture, but the flavor may be less rich. The pinwheels will still taste great. Just ensure it is soft for easy mixing. You can make these pinwheels up to a day ahead. After rolling, wrap them tightly in plastic wrap. Keep them in the fridge. This chilling helps the flavors meld nicely. Slice them just before serving for the best look. Serve these pinwheels on a large platter. Add dips like ranch or sour cream for extra flavor. Garnish with fresh cilantro for a pop of color. You can also add jalapeño slices on top for a fun touch. This blog post covered how to make Cheesy Jalapeño Popper Pinwheels. We discussed the key ingredients and substitutions, along with adjusting spice levels. I shared clear steps to prepare, spread, roll, chill, and slice your pinwheels. You learned helpful tips for rolling and texture, plus serving ideas. I also offered variations and storage tips. Make these pinwheels your own. Experiment with flavors and ingredients. Enjoy tasty snacks that will impress your friends and family.

Cheesy Jalapeño Popper Pinwheels

Delicious pinwheels filled with creamy cheese and spicy jalapeños, perfect for a party appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 150 kcal

Ingredients
  

  • 1 large tortilla wrap (10-inch)
  • 4 oz cream cheese, softened to room temperature
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup pickled jalapeños, diced
  • 1/4 cup cooked bacon, crumbled (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper
  • to taste fresh cilantro, finely chopped (for garnish)

Instructions
 

  • In a medium-sized mixing bowl, add the softened cream cheese, shredded cheddar cheese, and shredded mozzarella. Using a spatula or a fork, mix them together until the cheeses are thoroughly blended and creamy.
  • To the cheese mixture, incorporate the diced jalapeños, crumbled bacon (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well until all the ingredients are evenly mixed throughout the creamy base.
  • Place the tortilla wrap flat on a clean, dry surface. With a spatula or knife, evenly spread the cheesy jalapeño mixture over the entire tortilla, ensuring to leave a half-inch border at the edges to prevent spillage during rolling.
  • Starting from one end of the tortilla, gently but firmly roll it into a log shape, tucking the filling in as you go. Ensure the filling remains inside while rolling to keep the pinwheels intact.
  • Once the tortilla is fully rolled, wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes. This chilling step helps the pinwheel log to firm up, making it easier to slice cleanly.
  • After the pinwheel log has chilled, remove the plastic wrap. Using a sharp knife, slice the log into 1-inch thick pinwheels. Be careful to cut with a gentle sawing motion to avoid squishing the filling.
  • Arrange the sliced pinwheels beautifully on a serving platter. Sprinkle with chopped fresh cilantro to add a vibrant touch and enhance the presentation.

Notes

Consider serving these pinwheels with a side of creamy ranch or sour cream for dipping.
Keyword appetizer, cheese, jalapeño, pinwheels