Easy Jalapeno Popper Pinwheels (Printable)
Spicy cream cheese and jalapeño filling rolled in tortillas, baked until golden. Perfect party appetizer ready in 30 minutes.
# Ingredient List:
→ 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
→ Seasonings
06 - 1/2 tsp garlic powder
07 - 1/4 tsp smoked paprika
08 - 1/4 tsp salt
→ Other
09 - 4 large (10-inch) flour tortillas
10 - 2 tbsp melted butter, for brushing
11 - Fresh cilantro, finely chopped (optional garnish)
# How to Make:
01 - In a mixing bowl, combine cream cheese, cheddar, Monterey Jack, garlic powder, smoked paprika, and salt. Mix until smooth and well-blended.
02 - Fold in the chopped jalapeños and green onions until evenly distributed throughout the mixture.
03 - Lay out the flour tortillas and spread a layer of the mixture over each, leaving a 1/2-inch border around the edges.
04 - Tightly roll up each tortilla. Chill for 10 minutes to firm up the filling, which makes for cleaner slicing.
05 - Preheat oven to 375°F.
06 - Slice each roll into 1-inch pinwheels and place them cut side up on a baking sheet lined with parchment paper.
07 - Brush the tops lightly with melted butter to promote golden browning.
08 - Bake for 12–15 minutes, or until golden and heated through.
09 - Remove from oven, cool slightly, and garnish with chopped cilantro if desired. Serve warm or at room temperature.
# Helpful Tips:
01 -
- They disappear faster than you can bake them, so consider making a double batch
- The creamy filling balances the heat perfectly so everyone can enjoy them
02 -
- Chilling the rolled tortillas is the secret to getting clean slices that don't squish
- Don't spread the filling too close to the edges or it will squeeze out when rolling
03 -
- Use a serrated knife and gentle sawing motion for the cleanest cuts
- Space pinwheels at least an inch apart on the baking sheet so edges get crispy