Easy Jalapeno Popper Pinwheels (Printable)

Crispy baked tortillas rolled with creamy jalapeño cheese filling. Easy 30-minute appetizer.

# What You 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 - Combine cream cheese, cheddar, Monterey Jack, garlic powder, smoked paprika, and salt in a mixing bowl. 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 to promote 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.

01 -

You get all the creamy spicy satisfaction of stuffed jalapeños without the finicky prep work of hollowing out those tiny peppers
The tortilla creates this beautiful golden edge that gets perfectly crisp while keeping the filling melty and indulgent

02 -

The chilling step seems annoying but it's the difference between beautiful spirals and sad squished ones
Don't slice them too thick or the center won't heat through before the edges get too dark

03 -