Easy Jalapeno Popper Pinwheels (Print Version)

Flaky tortilla pinwheels filled with spicy jalapeño cream cheese blend, baked until golden and served warm.

# 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.

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. Bake for 12–15 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 disappear faster than you can say maybe I should have made more
The creamy filling balances the heat perfectly so even spice-sensitive friends keep reaching for them

02 -

Chilling the rolls before slicing isn't strictly necessary but it makes the cuts so much cleaner
The pinwheels are best served warm but they're still delicious at room temperature

03 -

If your tortillas are stiff, microwave them for 15 seconds before spreading the filling
Use a sharp serrated knife and saw gently through the rolls for the cleanest cuts