Ingredients
Equipment
Method
- Carefully wash and hull the fresh jalapeno peppers. For milder roll-ups, remove all seeds and white membranes. For a spicier kick, leave some or all of them intact. Finely dice the prepared jalapenos. We recommend wearing gloves when handling jalapenos, especially if you have sensitive skin.4-6 fresh jalapeno peppers
- If you haven't already, cook your bacon until crispy. Drain off the rendered fat and crumble the bacon into small pieces. Set aside.6 ounces cooked crumbled bacon
- In a medium-sized mixing bowl, combine the softened cream cheese, diced jalapenos, crumbled bacon, shredded cheddar cheese, shredded Monterey Jack cheese, and chopped chives or green onions. If you're opting for extra creaminess, stir in the sour cream or mayonnaise at this stage.8 ounces cream cheese, 4-6 fresh jalapeno peppers, 6 ounces cooked crumbled bacon, 4 ounces shredded cheddar cheese, 4 ounces shredded Monterey Jack cheese, 1/4 cup chopped fresh chives or green onions, 1-2 tablespoons sour cream or mayonnaise
- Add the garlic powder, onion powder, salt, and freshly ground black pepper to the cream cheese mixture. Stir everything together thoroughly until all ingredients are evenly distributed and you have a cohesive, creamy filling. Taste and adjust seasonings as needed – you might want a little more salt depending on your bacon.1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt, to taste freshly ground black pepper
- To make the tortillas pliable and easier to roll, lightly warm them. You can do this in a dry skillet over medium heat for about 20-30 seconds per side, or wrap them in a damp paper towel and microwave for about 30 seconds. Be careful not to overheat them, as they can become brittle.10-12 large flour tortillas
- Lay one warm tortilla flat on a clean surface. Spread a generous layer of the jalapeno popper filling evenly over the tortilla, leaving about a 1/2-inch border along one edge. This border will help seal the roll.10-12 large flour tortillas
- Starting from the edge covered with filling, tightly roll up the tortilla. Aim for a snug roll to prevent the filling from spilling out during the next step.
- Once rolled, you can either wrap the individual roll-ups tightly in plastic wrap and refrigerate them for at least 30 minutes (this helps them firm up, making slicing easier), or proceed directly to slicing if you're in a hurry.
- Using a sharp knife, carefully slice each rolled tortilla into 1-inch thick rounds. You should get approximately 6-8 roll-ups per tortilla.
- Arrange the Jalapeno Popper Roll Ups on a serving platter. They are delicious served as is, or you can add a dollop of extra sour cream or a sprinkle of more chives for garnish.1-2 tablespoons sour cream or mayonnaise, 1/4 cup chopped fresh chives or green onions
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best texture.