Best Jalapeno Popper Pinwheels Recipes

Bacon Jalapeño Popper Pinwheels Recipe by Tasty image

Provided by Camille Bergerson

Yield 8 servings

Number Of Ingredients 9

5 strips bacon
1 onion, chopped
8 jalapeñoes, chopped and seeded
8 oz cream cheese, room temperature
1 ½ cups sharp cheddar cheese, extra for topping
¼ teaspoon pepper
1 teaspoon garlic powder
1 sheet puff pastry, room temperature
flour, for rolling dough

Steps:

In a pan, cook bacon until crisp, then chop into small pieces.
Discard excess fat (reserve approximately 2 tablespoons).
In the same pan, sauté the onions in the reserved fat until they start to become translucent.
Add the jalapeños. Cook until the onions start to caramelize and remove from heat.
Preheat oven to 375°F (190°C) and cover a cookie sheet with parchment paper.
In a large bowl, combine the cream cheese, bacon, cheddar, pepper, garlic powder, and jalapeño mixture. Stir until thoroughly incorporated.
On a lightly floured surface, gently roll out the puff pastry until the surface is smooth and even.
Spread the japapeño mixture on the pastry sheet, stopping 1 inch (2 ½ cm) from the top of the dough.
Starting at the bottom, tightly roll upwards and pinch the top edge to seal into a log shape.
Cut the roll every 1½ inches (3 ¾ cm). Place the pieces face-up, 2 inches (5 cm) apart on the baking sheet. Sprinkle the tops of the pastries with cheddar.
Bake for 25 to 30 minutes, or until the cheese is melted and the sides of the pastries are a light golden color.
Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 20 grams, Fat 35 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams

Jalapeno Popper Pinwheels image

Provided by Beth Pierce

Time 20m

Number Of Ingredients 9

8 oz cream cheese softened
1/4 c sour cream
3 tsp sriracha (to taste)
1 jalapeno seeded and minced
1/2 red or orange pepper finely chopped
2/3 finely shredded cheddar cheese
6 slices crispy cooked bacon finely chopped
3 Tbsp red onion minced
4 (10 inch) tortillas

Steps:

1. Beat cream cheese, sour cream and sriracha until smooth. Stir in jalapeno, bell pepper, cheese, bacon and onion.
2. Divide evenly over flour tortillas.
3. Roll very tightly and slice into 1/2 - 1 inch pieces; discarding ends.
4. NOTES If preparing ahead of time. Roll them, store in plastic wrap and slice right before serving.