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There are two things I love. Bacon and cheddar. And when you mix them in with a little cream cheese and wrap them in a tortilla it’s like they come to life.
Okay, maybe it’s not as dramatic as all that, but it does make a damn fine Bacon Cheddar Pinwheel.
These Bacon Cheddar Pinwheels are so easy to make and are the perfect appetizer to serve up at holiday parties, birthday parties, and even as a mid-afternoon snack.
I will say, I wouldn’t make these too far ahead of time. I’ve found if made more than a few hours ahead of time, they tend to get soggy and nobody wants a soggy appetizer.
Instead, make these a few hours before your event. The good news is, they take 30 minutes or less to make!
What You Need To Make Bacon Cheddar Pinwheels
- Cream Cheese
- Milk
- Shredded Cheddar Cheese
- Ranch Dressing Mix
- Small Bag of Bacon Bits
- Handful of Chives (optional)
- Tortillas
How To Make Bacon Cheddar Pinwheels
Let your cream cheese soften to room temperature. (Or, if you’re like me, totally forget this part and then try and figure out how to fake this with your microwave.)
Next, combine your cream cheese, bacon bit, milk, ranch dressing mix, shredded cheese, and chives in a large mixing bowl. ( I know, I know, this part isn’t the appetizing part, but just know you’re about to make some magic here, okay?)
Either by hand or with an electric mixer, blend all ingredients really well. You may need to add more milk, if cream cheese is too stiff. Awww yeah, now it’s starting to look delicious.
Next lay out one tortilla and spread a thin layer of the mixture onto the tortilla. You’re going to want to start eating right here, but don’t! We are just getting started, baby.
Firmly roll up your tortilla.
Continue this process until your mixture is gone.
Refrigerate your wraps, for 30 minutes to 1 hour.
After refrigeration, cut the little butt ends off of each tortilla and slice into little circles with a sharp knife.
Now you’re cookin’ with bacon! Bon Appetit!
Cheddar Bacon Ranch Pinwheel Are Your New Favorite Appetizer
Ingredients
- (2) 8 oz. Packages of Cream Cheese
- 1/8 cup of Milk
- 1 - 1 1/4 Cups of Shredded Cheddar Cheese
- (3) tsp. of Ranch Dressing Mix
- (1) Small Bag of Bacon Bits
- Handful of Chives (optional)
- Tortillas
Instructions
- Let your cream cheese soften to room temperature.
- Next, combine your cream cheese, bacon bit, milk, ranch dressing mix, shredded cheese, and chives in a large mixing bowl.
- Either by hand or with an electric mixer, blend all ingredients really well. You may need to add more milk, if cream cheese is too stiff.
- Next lay out one tortilla and spread a thin layer of the mixture onto the tortilla.
- Firmly roll up your tortilla.
- Continue this process until your mixture is gone.
- Refrigerate your wraps, for 30 minutes to 1 hour.
- After refrigeration, cut the ends off of each wrap.
- Slice into even segment with a sharp knife.
- Serve and enjoy!
I made these with the plain cream cheese ant the Garden style, We loved it! I took these to my club meeting and had to give them all the recipe.
How much does it make
Yes
Looks so easy, and so good, thanks
can these be frozen
A little bit of finely chopped cilantro really sets it off!
Can you use real bacon crumbles??
Yes
Can u use something else in place of tortillas? Good flour tortillas r hard to find.
low carb Mission tortillas found at Walmart, safeway, winco etc. I’m going to try this recipe, but will use Almond milk (not Almond “Silk” milk tho). I’ll also use fresh bacon crumbles. I’m on Keto, so with these changes it’s a go for me. 🙂
The cakes are so fresh, the recipe you made is so great and you have really clever hands, I really like the way you decorate them.
How many tortillas ?
I usually just go until I run out of stuff.
Made these and used 8 oz reg cream cheese and 8 oz of garden vegetable cream cheese
Instead of 2 regular cream cheese and they were to die for! A huge hit!!
Thanks! Great recipe!
Looks amazing. I don’t like bacon bits so I am going to try chopped bacon.
That looks sooo good. I really wanna eat it now 😀 I will definitely put it on my ‘to make list’ 🙂 Thanks for the recipe!
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