8 ounces cream cheese softened
1/4 cup sour cream
2–3 teaspoons sriracha (to taste)
1 jalapeno seeded and minced
1/2 red or orange pepper finely chopped
2/3 cup finely shredded cheddar cheese
6 slices crispy cooked bacon finely chopped
3 tablespoon red onion minced
4 (10 inch) tortillas
Beat cream cheese, sour cream and sriracha until smooth. Stir in jalapeno, bell pepper, cheese, bacon and onion.
Divide evenly over flour tortillas.
Roll very tightly and slice into 1/2 – 1 inch pieces; discarding ends.
Soften the cream cheese to make it easier to mix and spread.
Chop bacon, jalapenos and vegetables very fine.
Try to choose jalapenos that are mild. Remove seeds and membranes. See my section on picking mild jalapenos.
Roll tortillas as tight as you can without squeezing out all the goodies.
Discard end pieces unless you want to save them for a snack for yourself or the kids.
This pinwheel recipe can be prepared ahead of time and wrapped in plastic wrap, refrigerated and cut right before serving.