These Baked Jalapeno Popper Roll-Ups are a delicious bite-sized treat, featuring creamy cream cheese, fresh jalapenos, and crispy bacon all wrapped up in a tortilla. Perfect for a quick snack or a flavorful party appetizer, these roll-ups capture all the flavors we love in classic jalapeno poppers!
EQUIPMENT
- Baking sheets
- Cutting board
- 10-inch chef’s knife
- 10-inch cast iron skillet
- Pastry brush
- Serrated knife
INGREDIENTS
Tortilla Rolls:
- 4 (10-inch) flour tortillas
- 2 jalapeños (4 inches long)
- 7 slices of bacon or ½ cup crumbled bacon
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese (softened; cream cheese spread can also be used)
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- Chopped cilantro (optional)
Spiced Oil:
- 3 tablespoons olive oil
- ⅛ teaspoon cumin
- ⅛ teaspoon chili powder
INSTRUCTIONS
- Preheat the Oven: Set your oven to 400°F (200°C) and prepare a large baking sheet with parchment paper or a silicone mat.
- Prepare the Bacon: Stack the bacon slices on a cutting board and cut them into ¼-inch pieces using a large knife. (Tip: Freezing the bacon beforehand can make slicing easier.)
Heat a small skillet over medium-high heat and add the bacon. Cook until crispy, stirring occasionally. Once done, transfer the cooked bacon to a paper towel-lined plate to drain any excess grease. - Prepare the Jalapeños: Cut off the stem from each jalapeño, then slice them in half lengthwise. Use a paring knife to remove the seeds and membranes. Cut the jalapeño halves into long strips, stack them, and dice them into small pieces.
- Mix the Cream Cheese: In a small bowl, combine the softened cream cheese with ¼ teaspoon each of cumin and chili powder. Mix well to combine.
- Assemble the Tortilla Rolls: Place one tortilla on a flat surface. Spread about 2 heaping tablespoons of the cream cheese mixture over it. Sprinkle ½ cup of shredded cheddar cheese, then add the cooked bacon and diced jalapeños, leaving about a ½-inch border around the edges. Roll the tortilla tightly into a long roll and place it seam-side down on the baking sheet. Repeat with the remaining tortillas.
- Prepare the Spiced Oil: In a small bowl, mix together the olive oil, cumin, and chili powder.
- Bake: Using a pastry brush, brush each roll with the spiced oil. Bake in the preheated oven for about 15 minutes, or until the cheese is melted and the tortillas are lightly browned. If they start to brown too much, cover them with aluminum foil for the last 5 minutes of baking.
- Slice and Serve: Remove the rolls from the oven and let them cool on a cutting board for about 5 minutes. Using a serrated knife, slice the rolls into ½ to ¾-inch pieces and arrange them on a serving platter. Optionally, sprinkle with chopped cilantro.
These rolls can be enjoyed hot, warm, or cold. Store any leftovers in an airtight container in the refrigerator for up to three days.
NOTES
- This recipe is easily customizable: feel free to add more bacon or omit it for a vegetarian option.
- You can swap out the cheeses for your favorites or use pickled jalapeños instead of fresh ones.
- Allow the rolls to rest before cutting to let the cheese firm up slightly. A serrated knife will make slicing easier as the rolls will still be a bit soft.
- Freezing Instructions: Wrap the unbaked rolls in foil and freeze them without brushing with oil. When ready to bake, let them thaw to room temperature, then brush with spiced oil and bake as directed.
