These easy 5 ingredient Jalapeño Popper Pinwheels are going to be your new go to appetizer! They are perfect for family events as you can prep them the night before. Simply slice and cook, then they are ready to eat when guests arrive!
Do you love or hate spice? These actually aren’t that spicy! It all depends on the jalapeños you are using. I find jalapenos can be inconsistent in heat, so I always taste the filling and add more or less as necessary.
Cream cheese, softened
Shredded Donia Farms Cheddar Cheese
Jalepenos, deseeded and finely diced
Cooked bacon, crumbled or finely chopped
In a medium bowl, mix together the cream cheese, shredded cheese, diced jalapenos and crumbled bacon.
NOTE* add an additional jalapeño for more heat! I find jalapenos can be inconsistent in heat, so I always taste the filling and add more or less as necessary.
Spread the filling evenly over 3 tortillas. Roll each tortilla into a log and wrap in plastic wrap. Place in the fridge until you are ready to cook, up to over night!
Make the dipping sauce: In a small bowl combine the yogurt, ranch and mayo. Set in the fridge until ready to use, up to overnight!
When ready to cook: Preheat oven to 350 degrees. Line 2 cookie sheets with parchment and set them aside. (Or use one large one!) Slice pinwheels about a pinkie finger in width wide and add them to the cookie sheet. Bake for 20 minutes.
Allow to cool on the pan for 5 minutes, transfer to a serving tray and serve immediately with the dip. Enjoy!