way to cook:
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
Pour off most of the bacon grease, leaving about 1 teaspoon in the pan. Sauté diced jalapeños for 2–3 minutes until just tender. Let both bacon and jalapeños cool slightly.
In a large bowl, mix softened cream cheese, crumbled bacon, sautéed jalapeños, shredded cheddar, salt, pepper, and green onions (if using) until smooth.
Spread ½–¾ cup of filling evenly over each tortilla, right to the edges.
Tightly roll up each tortilla.
Wrap each roll in plastic wrap, twisting the ends to seal, and refrigerate for at least 2 hours or overnight.
Once chilled, unwrap and slice into 1-inch pinwheels using a serrated knife.
Arrange on a platter and serve.
Prep Time: 15 minutes | Total Time: 2 hours 15 minutes
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