Jalapeno Popper Rollups {Pinwheels} are a simple, make-ahead appetizer that’s always a crowd-pleaser! They are the perfect fun bite-sized spin on ever-popular jalapeno poppers!
Summers are always busy on the farm. This summer has been extra busy. We bought a piece of property so some of our cows can be on a pasture. Next to that pasture we needed to build pens for handling the cows. My oldest has been pouring concrete, welding, excavating, and so many other jobs on that project.
My middle child has been stuck in the swather, or stuck taking care of the pigs all summer long.
And then theirs my baby…well he’s only nine so he doesn’t have to do as much as the other two! He has been looking after the horses, his calves, and the goats, along with other odds and ends jobs.
Follow me on Instagram and Facebook to see what’s happening on the farm!
Because my family has been running every which direction all summer long I’ve gotten pretty good at delivering breakfast, snacks, drinks, snacks, lunch, snacks, dinner, snacks, and dessert to wherever my family is.
Jalapeno Popper Rollups have been a favorite around here for quite some time now. But this summer they have become a favorite on the go snack. They’ve been a lifesaver since I can make them ahead of time and they are so easy to transport!
Jalapeno Popper Rollups can be made ahead
My family is not very tough when it comes to handling spicy foods, especially Justin!
Boiling the jalapenos for a few minutes takes the heat right out of them!
I use a few of my favorite shortcuts when I make Jalapeno Popper Rollups. First of all, whenever I make bacon I make extra for recipes exactly like this.
My second shortcut is that whenever I grate cheese, I grate a whole gallon bag full so it’s ready to use at a moments notice. Yes, I know they sell pre-grated cheese in the grocery store but it just doesn’t taste the same to me so I don’t typically use it.
Jalapeno Popper Rollups are awesome for packing in the kids lunches, or as an after school snack.
The boys love taking in their lunches when they go on motorbike rides in the mountains.
They are the perfect snack for taking on the boat because they don’t get soggy and because it’s easy to snack on them throughout the day.
And don’t forget about tailgating, they would be just right thrown in the mix with other football type snacks!
Jalapeno Popper Rollups Printable Recipe
Jalapeno Popper Rollups
Ingredients
- 5 flour tortillas 10 inch
- 4-5 jalapenos diced
- 8 ounces cream cheese room temperature
- 1 cup cheddar cheese grated
- 1 cup bacon cooked and crumbled
Instructions
How to tame jalapenos (Optional)
- My family can't handle spice very well so I've learned a trick for taking some of the heat out of the jalapenos. Remove seeds and membranes from jalapenos. I recommend wearing gloves to do this job!
- Bring a pan of water to a boil. Drop seeded jalapenos into the boiling water. Continue boiling for 3-5 minutes depending on how much heat you want jalapenos to have. I boil for the full 5 minutes.
- Drain. Rinse with cold water to stop the cooking process. Completely cool.
- Dice for this recipe.
To Make Jalapeno Roll-Ups
- In a mixing bowl stir cream cheese until smooth.
- Add diced jalapenos, diced bacon, and grated cheese. Stir until combined
- Set tortillas on the countertop. Divide cream cheese mixture into fourths and spoon onto tortilla shells. If you have too much cream cheese mixture you can always make another roll-up. If you don't feel like you have enough mixture you can always make fewer roll-ups. I usually end up with 5.
- Spread cream cheese mixture to edges of tortillas.
- Roll up jelly roll style.
- Wrap each tortilla in tightly in plastic wrap.
- Refrigerate for 3 hours or overnight.
- Trim the ends off the roll-ups. Then cut into 1 inch slices, jelly roll style.
- Store in an airtight container in the refrigerator for up to two days.
Notes
- Tortillas – 10″ flour tortillas work great. You can also use 8″ flour tortillas, you’ll probably need 6 tortillas. Corn tortillas can also be used but will alter the texture. I’ve never used gluten-free “flour style” tortillas, but I’m sure they would work just fine.
- Cheese- Cheddar, Colby Jack, Pepper Jack, are all great choices. Mozzarella wouldn’t be my first choice but it would work in a pinch.
- Jalapenos- If can handle the heat, leave them raw. Removing seeds and membranes takes out some of the heat.
- Cream cheese- Use regular full fat cream cheese for this recipe. Reduces fat cream cheese, or Neufchatel, has more water content and will make the pinwheels too soggy.
- Bacon – Use more or less to taste. More is always better in my book!
- Store in the refrigerator in an airtight container for 2-3 days.
- I don’t recommend freezing this appetizer. Cream cheese doesn’t freeze well.
Nutrition
Lucian says
I cooked the jalapenos in the oven, took the clear coat off, did the mixture, put it in cresent dough and baked it. Amazing
Amy Engberson says
That’s a great idea! Sounds amazing!