Jalapeño Popper Pinwheels

Ingredients

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

Steps

1. 1

   1. Preheat oven to 400°F. Char jalapeños directly over a gas flame or under the broiler until blackened, then seal in a bowl covered with plastic wrap for 10 minutes. Peel, seed, and dice them.

2. 2

   2. Beat the softened cream cheese with garlic powder, smoked paprika, and chives until smooth, then fold in the shredded cheddar, crumbled bacon, and diced jalapeños.

3. 3

   3. Spread the filling evenly across each tortilla in a thin, consistent layer, leaving a half-inch border along one edge.

4. 4

   4. Roll each tortilla tightly into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.

5. 5

   5. Unwrap the logs and slice each into 1-inch rounds, then arrange cut-side up on a parchment-lined baking sheet and bake for 12 to 15 minutes until golden and slightly crisp on the edges.

6. 6

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