My Texas Pimento Cheese goes Bacon, Jalapeno Popper Pinwheels in this recipe which I developed for my old blog last year. I’m moving it over here at snacking season with some updates, but you can refer over to the old blog for the extensive pictures if you haven’t made these before. I’m also adding a link to a recipe for roasting the bacon and jalapenos in the oven for a no fuss solution to having these two great ingredients on hand in the fridge since they make a nice addition to so many appetizers and casseroles! Once you have this recipe you can make lots more than pinwheels, because it really is my pimento cheese recipe. Serve it on low carb crackers or on a toasted low carb bread, or sliced veggies and it is a flavorful protein packed snack or basis for a whole lunch.
This recipe does make a nice sized plate of pinwheels unless you have a hungry husband helping you take pictures and the pictures don’t turn out, but way over half of the pinwheels have been devoured by the time you go to reshoot… Not that this happened here, but I’m just telling you this makes a much larger batch than is shown in the picture 😉 ! Oh and he said to tell you that these are GREAT!
Last year I mentioned what I call the “magic cheese mixture”. It goes like this, two parts sharp cheddar to one part cream cheese and to give it a popper flavor you just make sure the cheddar is a good quality sharp cheddar (grated at home for best flavor). Whenever you see this combination of cheeses in any recipe you probably have a winner!
4 oz. cream cheese – softened
8 oz. sharp cheddar cheese (good quality and best to grate it yourself)
1/4 to 1/3 cup Duke’s mayonnaise (it needs to spread well)
1/4 teaspoons garlic powder
6 strips of thick cut bacon (or good flavored turkey might work too)
5-6 small Mission low carb flour tortillas with 3 net carbs (these were the ones I had but any low carb or on plan tortilla).
Cook the bacon while you assemble the other ingredients. When I cook it on a stove top I cook it on low with a cover until it’s done-ish for best flavor, then uncover and crisp on higher heat. But I make my bacon ahead and reheat it for dishes like this in the oven using the method I linked to above and I highly recommend this method.
Put the cream cheese in a large bowl by itself and microwave it for 30 seconds. It should be mushy and stir-able not melted, the consistency of mayo. Finely grate the cheddar and put it in the bowl with the cream cheese, chopped jalapenos and mayo. Drain and chop the bacon and mix it into the mixture.
To assemble, heat the tortillas slightly one or two at a time to soften, so they will roll easily, I microwave for 10 seconds or so just make sure your heat source softens and doesn’t dry them out.
Spread the cheese mixture over 2/3 of the tortilla, all the way out to the sides, so you don’t end up with wasted tortilla on the ends. It has to be thick so that it will fan out as you roll it toward the outer edge. As you roll the paste on the 2/3 of the tortilla it spreads out to cover the empty side that you are rolling. (See photo’s in this link if you have not made them, I changed it a little this year, but you’ll get the idea). They really slice best when rolled up and chilled prior to slicing but I do it either way. If refrigerating ahead of time they are best if popped into the microwave for 15 seconds or so but they can be served cold.
As good as these are to make ahead and take to a get together they are just as good for snacks when heated for a few seconds in the microwave or briefly in the oven. Melty, gooey, yummy movie watching snack food!