Bacon-Jalapeño Pinwheels

Prep:  15 Minutes
Total Time:  2 Hours  15 Minutes
Servings:  12

Ingredient List

  • 2 containers (8 oz each) cream cheese spread, softened
  • 1 1/2 cups shredded cheddar cheese (6 oz)
  • 8 slices bacon, crisply cooked and crumbled
  • 1/4 cup from 1 can (12 oz) Old El Paso™ Hot Jalapeño Slices, drained, diced
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)


  1. In medium bowl, mix cream cheese, shredded cheese, bacon and jalapeño slices. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Roll up very tightly. Cover with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
  2. To serve, trim 1/2 inch from end of each roll, and discard. Cut each roll into 6 (1-inch) slices. Serve with salsa, if desired.

Expert Tips

  • If you want to add a little variety to your pinwheel plate, swap your favorite variety of shredded cheese for the cheddar cheese—anything goes!
  • You can use one 8-oz package of cream cheese instead of the cream cheese spread. Soften cream cheese as directed on package before spreading it on tortillas.
  • The key to making these pinwheels look as amazing as they taste is in the rolling—make sure you get a nice, tight roll to make slicing a cinch.


  • 2 Pinwheels Calories 300 (Calories from Fat 200);  Total Fat 22g (Saturated Fat 12g ,Trans Fat 1/2g);  Cholesterol 55mg;  Sodium 480mg;  Potassium 85mg;  Total Carbohydrate 16g (Dietary Fiber 0g ,Sugars 2g);  Protein 9g
  • % Daily Value: Vitamin A 10%;  Vitamin C 0%;  Calcium 15%;  Iron 6%
  • Exchanges: 1 Starch;  1 High-Fat Meat;  2 1/2 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet