Jalapeño Popper Pinwheels

Ingredients

• 4 large flour tortillas (10-inch)
• 8 oz cream cheese, softened
• 6 strips bacon, cooked and crumbled
• 4 jalapeños, roasted, peeled, seeded, and diced
• 1 cup shredded sharp cheddar cheese
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tbsp fresh chives, finely chopped
• 1/2 tsp black pepper
• 1/2 cup ranch dressing, for serving

Steps

1. 1

   1. Roast jalapeños directly over a gas flame or under the broiler, turning until charred on all sides, then place in a covered bowl for 10 minutes. Peel, seed, and dice them.

2. 2

   2. Beat the cream cheese until smooth, then mix in the garlic, smoked paprika, black pepper, and chives until fully combined.

3. 3

   3. Spread the cream cheese mixture evenly across each tortilla, leaving a 1-inch border at one edge. Distribute the crumbled bacon, diced jalapeños, and shredded cheddar evenly over the cream cheese layer.

4. 4

   4. Roll each tortilla tightly into a log, pressing the clean edge to seal. Wrap each log in plastic wrap and refrigerate for at least 1 hour to firm up.

5. 5

   5. Preheat the oven to 400°F. Unwrap the logs, slice each into 1.5-inch rounds, and arrange cut-side up on a parchment-lined baking sheet. Bake for 12–15 minutes until the edges are golden and the cheese is bubbling.

6. 6

   6. Transfer to a serving platter and pour ranch dressing over the warm pinwheels just before serving.