Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 5 medium jalapenos, de-seeded and minced
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 6 slices thick-cut bacon, cooked until crisp and crumbled
  • 0.25 cup green onions, thinly sliced
  • 6 large flour tortillas (10-inch)

Instructions:

  1. In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese and sour cream on medium-high speed for approximately 2 minutes until light, fluffy, and aerated.
  2. Add the garlic powder and smoked paprika to the creamed base and mix until well incorporated.
  3. Fold in the finely diced jalapenos, shredded cheddar cheese, crumbled bacon, and sliced green onions using a spatula until the ingredients are evenly distributed.
  4. Lay out the flour tortillas. Using an offset spatula, spread an even layer of the filling over the entire surface of each tortilla, leaving a 1/4 inch margin at the very edge.
  5. Roll each tortilla tightly into a log shape. Wrap each individual log tightly in plastic cling wrap.
  6. Place the wrapped logs in the refrigerator for a mandatory 2-hour chill time to allow the fats to re-solidify and the flavors to meld.
  7. Remove from the refrigerator, unwrap, and use a sharp serrated knife to slice the logs into 1-inch rounds.