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.
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.