Easy Jalapeno Popper Pinwheels (Printable)

Creamy, spicy pinwheels baked to golden perfection. A party favorite.

# 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

→ Vegetables

04 - 3 fresh jalapeños, seeded and finely chopped
05 - 3 green onions, finely sliced

→ Other

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

→ Optional Garnish

11 - Fresh cilantro, finely chopped

# How-To Steps:

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 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 for golden browning.
08 - Bake for 12-15 minutes, or until golden and heated through.
09 - Remove from oven, cool slightly, and garnish with chopped cilantro if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They come together in under 30 minutes but taste like you spent all day prepping
  • The spicy creamy filling balances perfectly with crisp tortilla edges
02 -
  • Skip the chilling step and your pinwheels will squish instead of slice cleanly
  • A serrated knife works better than a chefs knife for cutting through the tortillas without crushing them
03 -
  • Use a ruler or the side of your hand to mark where to slice for evenly sized pinwheels
  • Space them at least an inch apart on the baking sheet so the edges get properly crisp

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