Jalapeno Popper Pinwheels

Ingredients
4 large flour tortillas burrito-size works best
16 oz full-fat cream cheese softened to room temperature
1/2 pound bacon cooked until crisp and crumbled
3-4 fresh jalapenos deseeded and finely diced
1 cup shredded sharp cheddar cheese
salt and freshly ground black pepper to taste
2 green onions thinly sliced (optional)
Instructions
In a skillet over medium heat, cook bacon until perfectly crisp. Remove with a slotted spoon to a paper-towel-lined plate to drain, then crumble into small pieces. Pour off most of the bacon grease, leaving about a teaspoon in the skillet. Sauté the finely diced jalapenos for 2-3 minutes until just tender. Let both the bacon and jalapenos cool slightly.
In a large bowl, combine the softened cream cheese, crumbled bacon, sautéed jalapenos, shredded cheddar, salt, and pepper. If using, add the green onions. Mix with a sturdy spatula until creamy and evenly incorporated.
Lay one of the large flour tortillas on a flat surface. Spread about 1/2 to 3/4 cup of the cream cheese mixture in a thin, even layer, going all the way to the edges. Starting from one end, roll the tortilla up as tightly as possible.
Wrap each tortilla log tightly in plastic wrap, twisting the ends to keep it secure. Place the wrapped logs in the refrigerator to chill for at least 2 hours, or overnight. This step is crucial for firm pinwheels.
Once the logs are firm and chilled, unwrap them. Using a sharp serrated knife, gently saw the logs into even 1-inch thick pinwheels. Arrange on a platter and serve.
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 32 pinwheels
Calories: 125kcal