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Jalapeno Popper Rollups Recipe

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This recipe for Jalapeno Popper Rollups, by , is from The Vallett Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patti Vallett


4 tortilla shells
4-5 jalapenos
8 oz. cream cheese, room temperature
1-2 c. grated cheese (cheddar, pepper jack, Colby jack)
1 c. diced bacon

1.My family can't handle spice very well so I've learned a trick for taking some of the heat out of the jalapenos. Remove seeds and membranes from jalapenos. I recommend wearing gloves to do this job! Bring a pan of water to a boil. Drop seeded jalapenos into the boiling water. Continue boiling for 3-5 minutes depending on how much heat you want jalapenos to have. I boil for the full 6 minutes. Drain and set aside until cool.
2.Dice peppers.
3.In a mixing bowl stir cream cheese until smooth. Add diced jalapenos, diced bacon, and grated cheese. Stir until combined
4.Lay tortillas out. Divide cream cheese mixture into fourths and spoon onto tortilla shells. If you have too much cream cheese mixture you can always make another roll-up. If you don't feel like you have enough mixture you can always make less roll-ups. I usually end up with four though.
5.Spread cream cheese mixture to edges of tortillas.
6.Roll up jelly roll style.
7.Wrap tightly in plastic wrap.
8.Refrigerate for 3 hours or overnight.
9.Trim the ends off roll-ups cut roll-ups in slices. I usually get 6 slices not counting the ends.
10.Store in an airtight container in the refrigerator for up to two days.




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