Dinner

Baked Jalapeno Popper Roll-Ups Recipe

ByMariam Harutyunyan October 16, 2025October 16, 2025

Introduction

Baked Jalapeno Popper Roll Ups are a spicy, cheesy snack perfect for parties or a flavorful appetizer. Crispy bacon, melted cheddar, and zesty jalapenos wrapped in a warm tortilla make every bite irresistible. They’re easy to prepare and sure to impress your guests.

The image shows a close-up view of multiple tiny wraps cut into thick slices and arranged in rows on a speckled white plate. Each wrap slice displays three main layers: a soft, light beige tortilla on the outside, a mix of melted yellow cheese and white creamy filling in the middle, and bits of green herbs and small pieces of red, possibly bacon or peppers, scattered throughout and on top. Small pieces of chopped green herbs are sprinkled over the wraps and around the plate's edge. The plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 10-inch flour tortillas
2 jalapenos (4 inches long)

7 slices bacon or ½ cup chopped bacon
1 cup shredded cheddar cheese

4 ounces cream cheese, softened (or cream cheese spread)
¼ teaspoon cumin

¼ teaspoon chili powder
Cilantro (optional)
For the spiced oil:

3 tablespoons olive oil
⅛ teaspoon cumin
⅛ teaspoon chili powder

Instructions

Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
Step 2: Stack the bacon slices on a cutting board and cut into ¼-inch pieces. (Tip: freezing the bacon first makes slicing easier.)
Step 3: Cook the bacon in a skillet over medium-high heat, stirring to break up pieces, until brown and crispy. Drain on paper towels.

Step 4: Remove stems from jalapenos, cut in half lengthwise, and remove seeds and membranes. Slice into long strips, stack, then dice into small pieces.
Step 5: In a small bowl, mix softened cream cheese with ¼ teaspoon cumin and ¼ teaspoon chili powder until combined.
Step 6: Lay each tortilla flat and spread about 2 heaping tablespoons of the cream cheese mixture evenly. Sprinkle ½ cup cheddar cheese over the cream cheese, then top with cooked bacon and diced jalapenos, leaving a ½-inch border on one edge.

Step 7: Roll each tortilla tightly into a long log and place seam side down on the prepared baking sheet.
Step 8: In a small bowl, combine olive oil, ⅛ teaspoon cumin, and ⅛ teaspoon chili powder to make the spiced oil. Brush the oil evenly over each roll.
Step 9: Bake rolls for 15 minutes until cheese melts and the outside turns light brown. Cover with foil for the last 5 minutes if browning too quickly.

Step 10: Let rolls cool on a cutting board for 5 minutes. Slice into ½- to ¾-inch pieces with a serrated knife and arrange on a serving platter. Optionally, garnish with chopped cilantro.

Tips & Variations

Freeze bacon before slicing to make cutting easier and cleaner.
Adjust the amount of jalapeno to control the heat level or substitute with milder peppers.

For extra flavor, add garlic powder or smoked paprika to the cream cheese mixture.
Serve with a side of salsa or ranch dressing for dipping.

Storage

Store leftover roll ups in an airtight container in the refrigerator for up to three days. Reheat gently in a microwave or warm oven to maintain crispness. These roll ups can also be enjoyed cold.