Easy Jalapeno Popper Pinwheels (Printable View)

Spicy cream cheese and jalapeño filling rolled in tortillas, baked until golden. Perfect crowd-pleasing appetizer.

# 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
04 - 2 tbsp melted butter

→ Vegetables

05 - 3 fresh jalapeños, seeded and finely chopped
06 - 3 green onions, finely sliced
07 - Fresh cilantro, finely chopped (optional garnish)

→ Baking Essentials

08 - 4 large (10-inch) flour tortillas
09 - 1/2 tsp garlic powder
10 - 1/4 tsp smoked paprika
11 - 1/4 tsp salt

# Cooking Steps:

01 - Combine softened cream cheese, shredded cheddar, Monterey Jack, garlic powder, smoked paprika, and salt in a mixing bowl. Beat until completely smooth and creamy, ensuring no lumps remain.
02 - Fold in chopped jalapeños and sliced green onions until evenly incorporated throughout the cheese mixture.
03 - Lay out each flour tortilla on a flat surface. Spread a generous layer of the cheese mixture over the entire surface, leaving a 1/2-inch border around the edges.
04 - Starting from one edge, roll each tortilla tightly into a compact cylinder. Refrigerate for 10 minutes to firm up the filling for cleaner slicing.
05 - Heat oven to 375°F and line a baking sheet with parchment paper.
06 - Cut each chilled roll into 1-inch thick pinwheels using a sharp knife. Arrange pinwheels cut side up on the prepared baking sheet, leaving slight space between each.
07 - Lightly brush the tops of each pinwheel with melted butter. Bake for 12-15 minutes until golden brown and the cheese filling is bubbly and heated through.
08 - Remove from oven and let cool for 2-3 minutes on the baking sheet. Garnish with fresh chopped cilantro if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They come together in about 30 minutes but taste like something you spent all afternoon on
  • The filling is endlessly customizable, so you can dial the heat up or down to match your crowd
  • People literally hover around the baking sheet waiting for them to come out of the oven
02 -
  • If you don't chill the rolled tortillas before slicing, the filling can squish out and you'll end up with messy pinwheels instead of neat ones
  • A serrated knife works better than a chef's knife for cutting through the tortillas without crushing them
03 -
  • Don't skip the butter on top, it's what creates that gorgeous golden color and adds a restaurant-style finish
  • If your tortillas are stiff, microwave them for 15 seconds before spreading the filling to prevent cracking

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