jalapeno popper pinwheels

These jalapeño popper pinwheels are the perfect appetizer to serve at this year’s holiday party. I like to make these the night before and slice them right before guests arrive for a quick and easy finger food. The jalapeños are cooked, so no need to worry about them being too spicy for guests who are sensitive to heat!


  • 6 jalapeños, seeds and membranes remove, chopped
  • 1 lb bacon
  • 2 blocks cream cheese, softened
  • 1 large onion, chopped
  • 1 1/2 cups shredded pepper jack cheese
  • 3-5 spinach tortillas
  • 1 packet ranch mix


  1. Cook bacon, set aside. Keep 1-2 tablespoons of grease in the pan.
  2. To the pan with remaining bacon grease, add jalapeños and onions. Cook on med-low heat for 10-12 minutes until onions are translucent and jalapeños are soft. Let cool.
  3. In a bowl, add cream cheese and ranch mix and mix together until completely combined.
  4. Crumble bacon into cream cheese mixture. Add shredded pepper jack, cooked jalapeños and onions then mix together.
  5. Spread a thick layer of cream cheese mixture onto tortilla. Roll up tightly. Cover with plastic wrap and refrigerate 4 hours or overnight.
  6. Before serving, remove plastic wrap and slice into 1″ thick pinwheels.
  7. ENJOY!

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