- 4 flour tortillas
- 2 packages of cream cheese
- ½ pound of bacon
- 4 jalapenos
- 1 cup shredded cheddar cheese
- pinch of salt and pepper
Cook bacon and crumble.
Cut jalapeno and remove seeds, add to skillet and cook until soft.
In a large bowl add softened cream cheese, jalapenos, bacon, and cheddar cheese. Mix till combined.
Spread 1/2 cup of jalapeno poppers mixture on to one side of the tortilla.
Tightly roll the tortilla from one end to another. Wrap in plastic wrap and place in the fridge overnight or for at least 1-2 hours. In a pinch, you can skip this step, but they will be a bit more difficult to cut evenly.
Remove from fridge and slice into 1-inch slices.