These tortilla pinwheels taste like jalapeno poppers but are wrapped up as an easy appetizer instead! They’re so simple to make and perfect for parties, holidays, and game days.
Jalapeno Popper Pinwheels
If you’re looking for an easy, crowd-pleasing appetizer, you need to try this pinwheel recipe. It’s a no-cook, quick-to-make, bite-sized snack that combines bacon, jalapeno peppers, and cream cheese. Have I sold you yet? I hope so because you gotta try these.
How to Make Them
You can make these up to a day in advance, so when it’s time to serve them, you only need to slice them. This recipe makes 48 tortilla pinwheels, but you can easily scale the recipe up if you need more.Print
Jalapeno Popper Tortilla Pinwheels
If you love jalapeno poppers, you will love these easy tortilla pinwheels. They have all the same great flavor but wrapped up in tortillas instead. It’s an easy no-cook appetizer!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: Makes 48 pinwheels 1x
- Category: Appetizers
- Method: Mix
- Cuisine: American
- 1 (8-oz) package cream cheese
- ½ cup sour cream
- 1 (2.5-oz) package bacon bits
- 1 (4-oz) can diced jalapeno
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- ½ teaspoon kosher salt
- 6 (8”) flour tortillas
- Mix the cream cheese, sour cream, bacon, jalapeno, cilantro, and lime juice in a bowl with an electric mixer.
- Spread ¼ cup of the cream cheese mixture on each flour tortilla. Roll each tortilla up like a jelly roll.
- Wrap the rolled tortillas in plastic wrap and refrigerate them for at least two hours or overnight.
- Trim the ends of each roll and then slice each with a serrated knife into 8 equal slices.
Cream cheese: If you use an electric mixer to mix the filling, you don’t need to worry about using softened cream cheese. If you want to mix the filling by hand with a spatula, you should use softened cream cheese. Otherwise, it will be really difficult to mix by hand.
- Serving Size: 1 pinwheel
- Calories: 46
- Sugar: 0.4g
- Sodium: 140.1mg
- Fat: 2.8g
- Saturated Fat: 1.3g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 3.8g
- Fiber: 0.1g
- Protein: 1.5g
- Cholesterol: 7.2mg
Keywords: jalapeno cream cheese pinwheels, jalapeno tortilla pinwheels recipe, easy jalapeno tortilla pinwheels
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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More About the Ingredients
Bacon bits: I like using a package of real bacon bits to keep this recipe easy. You can find them near the produce department at the grocery store. If you want to cook your own bacon, you will need about 4 to 5 slices for this recipe.
Jalapeno: Canned diced jalapenos work really well. Not only because you only have to open the can (no chopping required) but also because you can manage the spiciness easier (you can usually find spicy or mild options). You can use fresh jalapeno – just dice up enough peppers to equal 1/4 cup. Be sure to finely chop them so you don’t end up with big pieces in your pinwheels.
Cilantro: I prefer fresh cilantro, but you can use dried cilantro leaves. Reduce the amount to 2 teaspoons if you do. You can use the same amount of parsley if you’re not into cilantro.
Use a cookie scoop to make things easy. I use a 1/4 cup-sized one, which is much easier than filling and then scraping out a measuring cup.
Don’t skip the chilling step. The flavors in the filling need time to develop, and the pinwheels hold together better after they’ve been chilled.
You can make them up to a day ahead, but I don’t recommend freezing the tortillas with the filling. I’ve tried this before, and the filling dries out and has a grainy texture after it thawed.
I hope you love these easy jalapeno cream cheese pinwheels!