Recipe: Jalapeño Popper Rollups

Good news! You’ve just stumbled upon your new go-to item to bring to a party. YAY – Congrats!

These jalapeno popper rollups give me life. It truly makes me sad that we didn’t meet each other until I was 29-years-old but better late than never! They are easy to make, taste incredible, aren’t spicy AT ALL, and they are a perfect snack, appetizer or item to pack for lunch.

Healthy? Umm… let’s not go there.

*Scroll down for recipe*

“That’s too much bacon,” said no one ever. 

What you’ll need:

  • 4-5 Jalapenos
  • 4-6 tortilla shells
  • 8 oz. cream cheese, room temperature
  • 1-3 cups grated cheese [I prefer Colby jack + cheddar] 
  • 1 cup diced bacon [If you’re lazy like me, just buy the chopped bacon in the salad dressing section at the grocery store]


  1. Start off by removing seeds and membranes from the jalapenos. Bring a pan of water to a boil, then drop the jalapenos into the boiling water. Boil for about 5 minutes. Drain and set aside. [This brings down the heat of the jalapenos.]
  2. Dice the jalapenos.
  3. In a large bowl, mix together the cream cheese until smooth. Add diced jalapenos, diced bacon, and grated cheese. Stir until combined.
  4. Lay tortillas out, then divide cream cheese mixture into fourths and spoon onto tortilla shells. [I use more than 4 tortilla shells, so I just spread the mixture evenly on however many shells it takes until the mix runs out.] 
  5. Spread cream cheese mix to edges of tortillas and roll up.
  6. Wrap tightly in plastic wrap, then refrigerate for three hours or overnight.
  7. Trim the ends off roll-ups, cut roll-ups in slices.
  8. Store in an airtight container in the fridge for up to two days [I’m usually only able to store for about 30 minutes, bc my husband demolishes them at a rapid pace.] 

Thank you for the recipe, Little Dairy on the Prairie!

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