Cheesy Jalapeno Tortilla Roll Ups with cream cheese, bacon, jalapenos, and Pepper Jack—easy, creamy, and perfect for parties.

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Planning to try this recipe soon? Pin it for a quick find later!

The first time I made these Jalapeno Tortilla Roll Ups, I wasn’t trying to impress anyone. It was one of those “people are coming over in an hour and I should probably have something besides chips in a bowl” kind of moments. You know that mild panic when you stare into the fridge, hoping inspiration magically shows up? Well, it did—in the form of cream cheese, tortillas, and two slightly sad jalapenos I’d forgotten about in the crisper drawer. Add bacon (because I always have bacon), and boom: appetizer magic.

Funny thing is, I thought they’d be background food. You know, the kind people politely take one of while waiting for the “real” stuff. Nope. These little rolls vanished before the wings even hit the table. My friend Matt asked me if I’d catered them from some fancy deli. I almost laughed out loud—me, caterer? If only he saw me scrambling 30 minutes earlier with a mixing spoon in one hand and my toddler trying to steal bacon in the other.

Here’s a quick peek at what’s inside:

Why You’ll Love This Jalapeno Tortilla Roll Ups Recipe?

Here’s why these are such a hit: they look like something you fussed over, but they’re basically a 15-minute project. Creamy from the cheese, spicy (but not too much) from the jalapenos, smoky-salty from the bacon—every bite is balanced. They’re also the kind of finger food that doesn’t make people feel awkward while they’re trying to juggle a drink and socialize. I mean, who wants to wrestle with something messy at a party?

And the best part: you can make them ahead of time. Roll them up, stick them in the fridge, slice when you’re ready. Honestly, they’re even better after chilling because the flavors settle in and cozy up together. It’s like they have a little overnight party of their own in there.

Ingredient Notes:

Let’s talk about the lineup for these Jalapeno Tortilla Roll Ups:

Tortillas – Flour tortillas are classic. I’ve used spinach wraps before and people thought I’d gone “gourmet.” Little did they know.
Cream cheese – Needs to be softened. Forget to take it out of the fridge? Microwave for a few seconds. Been there.
Jalapenos – Fresh is best. I usually scoop out the seeds so they’re not too fiery, but if you’re a heat junkie, leave some in.
Bacon – Crispy, crumbled, glorious bacon. Try not to eat it all before it makes it to the bowl (easier said than done).
Garlic salt/powder – Just a pinch, nothing complicated.
Green onions – They add freshness and make the whole thing look less beige.
Pepper Jack cheese – Spicy, melty, and basically the glue that ties it all together.

How To Make Jalapeno Tortilla Roll Ups?

Step 1: Make the filling.
Combine cream cheese, jalapenos, bacon, garlic salt, and Pepper Jack in a bowl. Stir until you’ve got a spread you could probably eat with a spoon (not that I’ve ever done that… okay, maybe once).

Step 2: Spread and roll.
Lay a tortilla flat, spread the mixture all the way to the edges, and roll it up as tight as you can. Think burrito, but tidier. Place seam-side down so it doesn’t spring open like a jack-in-the-box.

Step 3: Chill.
Pop the rolled tortillas into the fridge for about 30 minutes. This makes slicing easier and keeps them from falling apart.

Step 4: Slice.
Cut into bite-sized pieces—around ½ to ¾ inches. You’ll end up with neat little pinwheels that look fancier than they have any right to.

Step 5: Garnish.
Scatter some chopped green onions (and maybe a little extra bacon if you’re feeling generous) over the top. Done. Snack-time glory achieved.

Storage Options:

If, by some miracle, there are leftovers, store them in an airtight container in the fridge for up to 3 days. They actually taste even better the next day. Do not—I repeat, do not—freeze them. The tortillas get weird and sad.

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Variations and Substitutions:

One of the fun things about Jalapeno Tortilla Roll Ups is how flexible they are:

Not into too much spice? Swap the jalapenos for bell peppers.
Want it hotter? Add a splash of hot sauce to the filling.
No Pepper Jack? Use cheddar, mozzarella, or even Colby Jack.
Vegetarian crowd? Ditch the bacon or use a plant-based substitute.
Fancy it up? Use flavored tortillas—tomato basil, spinach, or even jalapeno wraps for double the kick.

What to Serve with Jalapeno Tortilla Roll Ups?

These little bites are pretty perfect on their own, but here are some great pairings:

Guacamole – Because creamy + creamy = happiness.
Fresh salsa – A bright, tangy dip balances the richness.
Cold drinks – Beer, margaritas, or even sweet tea if you’re keeping it simple.
Party platters – Pair them with wings, chips, or veggie trays for a full spread.

Frequently Asked Questions:

Can I make these the night before?
Yes! In fact, they’re better that way. Just slice them right before serving so they stay neat.

Are they really spicy?
Not too much. Seeded jalapenos are mild, but you can always dial it up or down.

Can I make them without bacon?
Of course. They’re still delicious without it, though I’ll admit the bacon adds that extra wow factor.

So there you go—Jalapeno Tortilla Roll Ups that are creamy, cheesy, and gone faster than you can say “save me one.” They’re my go-to party snack for a reason, and I’m betting once you make them, they’ll become yours too. So what do you think—are you whipping these up for your next game night, or are you just making a plate for yourself and calling it “meal prep”?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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