Jalapeno Popper Pinwheels2014-08-04
- Yield : 2 pinwheel logs or 36 pinwheels
- Servings : 36
- Prep Time : 20m
- Cook Time : 7m
- Ready In : 30m
A creative twist on jalapeno poppers! Heat up your party with these hot bites!
- 4 jalapenos
- 8 oz cream cheese, room temperature
- 2 cups shredded cheddar cheese
- 2 large flour tortillas (burrito-size)
- 1 cup cooked sausage, excess grease patted off, optional, OR,
- 1 cup crumbled bacon, optional
Start by roasting the jalapenos. Either on a grill over high heat or a gas flame on a stove, char every side that you possible can of each jalapeno
Put roasted peppers in a zip top bag or a bowl with a lid (plastic wrap works too) for 10 minutes to allow them to steam.
After the allotted time, put on some plastic kitchen gloves. Rub as much of the skin off and discard. Not all of it will come off. Cut off stems, discard. Cut each in half and remove seeds, discard. Cut each half into narrow strips. Set aside.
Mix together cream cheese and cheddar cheese.
Divide between the two flour tortillas and spread within a ½” of all edges.
Divide jalapeno strips between each burrito scattering over surface.
Scatter sausage or bacon over the bottom half of each burrito.
Starting at the bottom edge, roll up fairly tightly and evenly. Set aside seam side down.
Heat grill to high heat. Place rolled tortillas seam side down over direct heat for 15 seconds. Roll and toast again. Roll one more time and toast.
Re-position off of direct heat, close lid, and cook for 5 minutes to allow cheese to melt.
Remove to a cutting board. When cool enough to hold, cut into ½” pinwheels. Serve warm or room temperature.
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