Ingredients:

  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • 4 oz crispy bacon, cooked and crumbled
  • 2-3 medium jalapeños, finely chopped
  • ¼ cup green onions, chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 4 large flour tortillas (10-inch size)

Instructions:

  1. In a mixing bowl, combine softened cream cheese and sour cream; whisk until smooth.
  2. Add cooked bacon, chopped jalapeños, green onions, garlic powder, onion powder, salt, and pepper; mix until well combined.
  3. Lay a tortilla flat on a clean surface and spread an even layer of the cream cheese filling over the tortilla, leaving a small border around the edges.
  4. Carefully roll the tortilla tightly from one edge to the opposite. Wrap the rolled tortilla in plastic wrap and repeat for remaining tortillas.
  5. Refrigerate for at least 30 minutes to firm up.
  6. Remove pinwheels from the fridge; unwrap and slice into 1-inch thick rounds. Arrange on a platter and serve with dipping sauce, if desired.