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Jalapeno Popper Toasted Pinwheel Sandwiches are an easy-to-make appetizer. A large tortilla is stuffed full with jalapeno popper filling, then sliced and pan toasted in a buttered skillet until crispy on both sides. For even more flavor, dip these in ranch dressing for the ultimate game day food!
When football season rolls around, you bet I’ll be ready to cheer on my Buffalo Bills and Michigan Wolverines! But as much as I adore watching the games, it’s just as much (if not more??) about the game-day grub for me!
These toasted pinwheel sandwiches are also perfect for entertaining because they can be made ahead of time and stored in the refrigerator until you are ready to toast them.
Why You’ll Love Toasted Pinwheel Sandwiches:
- Easy to Make – this recipe only takes just six ingredients
- Quick – you can get these tortilla shells spread with the filling mix in just a few minutes and it only takes a few more to toast them.
- Delicious – you may have had cold pinwheel sandwiches before, but I doubt you’ve tried this toasted variation. So buttery, cheesy, and delicious!
- Crowd Favorite – do you know many people who don’t LOVE jalapeno popper + bacon? These toasted pinwheels are unusual and always the talk of the food table.
Key Ingredients:
You’ll love how easy and simple this list of ingredients is. With just six ingredients you can easily prepare these toasted pinwheel sandwiches.
- Tortillas – large burrito-sized
- Cream cheese – be sure it’s softened and easy to spread. Quick bursts in the microwave can help soften unwrapped cream cheese.
- Jalapeno peppers – either fresh or pickled/nacho jalapenos
- Shredded cheese – use your favorite kind from cheddar to monterey jack, mexican blend, etc. Any meltable cheese works.
- Bacon – crispy diced cooked bacon
- Butter – just a few tablespoons for pan toasting the pinwheel sandwiches
How to Make Toasted Pinwheel Sandwiches:
Step 1: Prepare the filling mixture by combining the softened cream cheese with the jalapenos, bacon, shredded cheese, salt + pepper and garlic powder.
Step 2: Divide the mixture among the tortillas and spread it out in an even layer edge to edge and roll them up.
Step 3: Slice into 2″ wide pieces (discarding the end pieces if desired). Heat butter in a skillet over medium low. Add the pinwheels cut side down and toast about 2-3 minutes or until golden brown. Flip and repeat then toast the sides for 1 minute. Serve warm.
Tools I Love:
Caraway Non Toxic Pan
Burrito-Sized Flour Tortillas
Offset Spatula for Spreading Cream Cheese
How to Make-Ahead:
These pinwheel sandwiches are easy to make-ahead and store well in the fridge. Prepare the filling mixture and spread them on the tortillas and roll up. Place side by side on a plate and wrap tightly with cling wrap.
Because of the cream cheese in the filling, it’s best to keep pinwheels refrigerated. They’ll stay good for 1-2 days in the fridge. Any longer than that and the tortillas will get a little bit soggy.
When you are ready to serve, slice them up and toast them in a large skillet.
Looking for More Game Day Food?
Parmesan Candied Bacon Crackers
Mini Crispy Garlic Buffalo Tacos
Loaded Baked Potato Slices
Bacon Wrapped Chicken Bites
I hope you enjoy these jalapeno popper toasted pinwheel sandwiches as much as we do! Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your cooking and baking accomplishments!
Jalapeno Popper Toasted Pinwheel Sandwiches
Ingredients
- 5 large tortilla shells burrito sized
- 12 ounces cream cheese, softened 1.5 blocks
- 8 strips bacon, cooked crispy and diced
- 1/3 cup jalapeno peppers, diced fresh or pickled
- 1.5 cups shredded cheese I use a combination of cheddar and monterey
- 1 teaspoon garlic powder
- 4 tablespoons butter
- salt and pepper to taste
- optional: ranch for dipping
Instructions
- Prepare the filling mixture by combining the softened cream cheese with the jalapenos, bacon, shredded cheese, salt + pepper and garlic powder.
- Divide the mixture among the tortillas and spread it out in an even layer edge to edge and roll them up. Slice into 2" wide pieces (discarding the end pieces if desired).
- Heat butter in a skillet over medium low. Add the pinwheels cut side down and toast about 2-3 minutes or until golden brown. Flip and repeat. Optionally, toast the sides for 1 minute. Serve warm.
