Appetizer: United States – Jalapeño Popper Pinwheels with Cream Cheese and Bacon

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 10 min

Cook 5 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 large flour tortillas
8 oz (225 g) cream cheese, softened
1 cup (100 g) shredded cheddar cheese
4 cooked bacon slices, crumbled, about 1.1 oz (32 g)
2 jalapeños, seeded and finely chopped
1 tsp (5 ml) lime zest
2 tbsp (30 ml) chopped green onions
Salt and pepper to taste

Show original ingredient measurements

4 large flour tortillas
8 oz / 225 g cream cheese, softened
1 cup (100 g) shredded cheddar cheese
4 cooked bacon slices, crumbled, about 1.1 oz (32 g)
2 jalapeños, seeded and finely chopped
1 tsp lime zest
2 tbsp (30 ml) chopped green onions
Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, combine cream cheese, cheddar, chopped jalapeños, crumbled bacon, lime zest, green onions, salt and pepper until well mixed.
2. Spread an even layer of the mixture onto each tortilla, leaving a small border.
3. Tightly roll each tortilla into a log and wrap in plastic wrap. Chill at least 1 hour to firm up.
4. Unwrap and slice each log into 1-inch (2.54 cm) pinwheels. Arrange on a platter and serve chilled or at room temperature.

1. In a bowl, combine cream cheese, cheddar, chopped jalapeños, crumbled bacon, lime zest, green onions, salt and pepper until well mixed.
2. Spread an even layer of the mixture onto each tortilla, leaving a small border.
3. Tightly roll each tortilla into a log and wrap in plastic wrap. Chill at least 1 hour to firm up.
4. Unwrap and slice each log into 1-inch pinwheels. Arrange on a platter and serve chilled or at room temperature.