Easy Jalapeno Popper Pinwheels (Print Version)

Fluffy tortilla pinwheels filled with creamy cheese blend and spicy jalapeños, baked until golden.

# What You'll Need:

01 - 8 oz cream cheese, softened

02 - 1 cup shredded cheddar cheese

03 - 1/2 cup shredded Monterey Jack cheese

04 - 3 fresh jalapeños, seeded and finely chopped

05 - 3 green onions, finely sliced

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

11 - Fresh cilantro, finely chopped

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 cheese 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 for easier slicing.

05 - Preheat oven to 375°F and line a baking sheet with parchment paper.

06 - Slice each roll into 1-inch pinwheels and place them cut side up on the prepared baking sheet.

07 - Brush the tops lightly with melted butter. Bake for 12 to 15 minutes, or until golden and heated through.

08 - Remove from oven, cool slightly, and garnish with chopped cilantro if desired. Serve warm or at room temperature.

01 -

They come together in 30 minutes flat but taste like you spent all day prepping
The filling is incredibly versatile once you master the base cream cheese mixture

02 -

Room temperature cream cheese is nonnegotiable or you'll fight the spreading process the whole time
Chilling the rolled tortillas for even 10 minutes makes the difference between clean pinwheels and squished mess

03 -

Use unflavored dental floss to slice the rolls if you're struggling with a knife making clean cuts
A light sprinkle of everything bagel seasoning on top before baking adds incredible crunch