I just made the Bacon Cheddar Ranch Pinwheels Recipe and I’m not even sorry everyone at my party kept sneaking back for more, keep scrolling.

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I am obsessed with these Cheesy Bacon Ranch Pinwheels. I love the way cream cheese and crispy bacon play together with a punch of ranch seasoning.

These Ranch Blt Pinwheels are the kind I bring to every party because people actually fight over them. I adore the sticky, cheesy edges and the salty bacon bits.

And they look impressive even when I dump them on a paper plate. But mostly I love that one bite hits creamy, sharp, salty, herby.

Little crunchy, little gooey. Want them around forever.

I always bring extra because there is never enough every single time.

Ingredients

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Basically the tortillas wrap everything up soft, flexible, and easy to eat.
Cream cheese makes it creamy and keeps the filling happily together.
Plus sour cream adds tang and lightens the cream cheese richness.
Ranch mix brings that herby, savory punch you’ll want more of.
Sharp cheddar adds bold flavor and melty, cheesy goodness in every bite.
Bacon gives salty crunch and the meaty, irresistible party factor.
Green onions add bright bite and a fresh, oniony pop.
Garlic powder gives a warm, savory background note without overpowering.
Freshly ground black pepper adds a little heat and rustic spice.
Basically parsley or chives just make it look prettier and fresher.

Ingredient Quantities

8-10 large flour tortillas (10 inch works best)

8oz cream cheese, softened

1/2 cup sour cream

1 packet (about 1oz) ranch dressing mix

1 to 1 1/2 cups shredded sharp cheddar cheese, packed

8 slices bacon, cooked crisp and crumbled

2-3 green onions, thinly sliced (white and green parts)

1/4 teaspoon garlic powder

freshly ground black pepper to taste

optional: chopped fresh parsley or chives for color

How to Make this

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1. In a medium bowl beat together 8 oz softened cream cheese and 1/2 cup sour cream until smooth and lump free.

2. Stir in 1 packet (about 1 oz) ranch dressing mix, 1/4 teaspoon garlic powder and freshly ground black pepper to taste, mix until well combined.

3. Fold in 1 to 1 1/2 cups packed shredded sharp cheddar, 8 slices cooked crisp and crumbled bacon, and 2 to 3 thinly sliced green onions (white and green parts), save a little of the green onion and cheese for topping if you want.

4. Taste the filling and adjust seasonings if needed, add more pepper or a pinch more ranch mix if it seems bland.

5. Lay out 8 to 10 large flour tortillas (10 inch works best) on a clean surface, spread a generous even layer of the filling over each tortilla leaving about a 1/2 inch border so it doesn’t squeeze out when you roll.

6. Roll each tortilla up tightly from one edge to the other, pressing as you go so the filling stays compact; wrap each roll in plastic wrap and press gently to set the shape.

7. Chill the wrapped rolls in the refrigerator at least 1 hour to firm up, or 20 to 30 minutes in the freezer if you’re in a hurry but watch them so they don’t freeze solid.

8. Unwrap and slice each roll crosswise into 1/2 to 3/4 inch pinwheels using a sharp knife, wiping the knife between cuts for neater slices.

9. Arrange on a platter, sprinkle with the reserved cheddar and sliced green onion and optional chopped fresh parsley or chives for color, and serve. They taste great cold or at room temperature.

10. Leftovers keep covered in the fridge for 2 to 3 days, and if they get a bit soggy the tortillas crisp back up a little under a quick broil or in a hot skillet for a few seconds.

Equipment Needed

1. Medium mixing bowl (for beating the cream cheese and sour cream)
2. Hand mixer or a sturdy wooden spoon if you dont have one
3. Rubber spatula for scraping the bowl and spreading the filling
4. Measuring cups and measuring spoons
5. Cutting board for slicing green onions and bacon
6. Sharp chef’s knife for rolling and slicing the pinwheels, wipe between cuts
7. Plastic wrap to wrap and chill the tortilla rolls
8. Serving platter or plate to arrange the pinwheels on

FAQ

Can I make these ahead of time? Yes. Spread the filling, roll and wrap each tortilla tightly in plastic wrap, then store in the fridge for up to 24 hours. Slice right before serving so they dont get soggy.

How do I keep the tortillas from cracking when I roll them? Warm the tortillas briefly in the microwave for 10 to 15 seconds or wrap them in a damp towel for a minute. It makes them more pliable so they roll without tearing.

Can I freeze the pinwheels? You can freeze them after slicing. Lay them flat on a baking sheet to flash-freeze, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight before serving.

What if I want these vegetarian? Leave out the bacon and add extra cheddar, some roasted red pepper, or chopped sun dried tomatoes for flavor. You can also use a smoky paprika for that bacon-like note.

How do I reheat leftovers so they stay tasty? For a little crisp, arrange slices on a baking sheet and bake at 350 F for 8 to 10 minutes. Microwave for 20 to 30 seconds if you just want it warm fast, but it'll be softer.

Can I swap the tortillas or change the cheese amount? Sure. Smaller tortillas will make bite sized pinwheels so plan for more per person. Use more or less cheddar to taste, packed in the cup measurement gives a cheesier result if you want it richer.

Cheddar Bacon Ranch Tortilla Pinwheels Recipe Substitutions and Variations

Cream cheese: Neufchâtel for a lower fat option, or full fat plain Greek yogurt (strain in a cheesecloth 30 min to thicken) for tang and lighter texture.
Bacon: Crumbled pancetta, crispy prosciutto, or turkey bacon if you want less grease, just cook till very crisp then crumble.
Shredded sharp cheddar: Colby Jack or Monterey Jack melt similarly and are milder, or a mix of cheddar and mozzarella for stretchiness.
Ranch dressing mix: Make your own with 1 tsp each dried parsley and dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 to 1/2 tsp salt and a pinch pepper, or use 2 tbsp buttermilk powder plus 1 tsp dried herbs.

Pro Tips

1. Chill longer for cleaner slices. If you can, leave the wrapped rolls in the fridge 2 hours or overnight, they slice way neater and wont smoosh. If youre short on time 30 minutes in the freezer works but watch them so they dont freeze solid.

2. Warm the tortillas just a little before filling. A quick 10 second zap in the microwave or a few seconds in a hot skillet makes them more pliable so they roll without cracking, but dont overheat or they get gummy.

3. Tidy up the filling texture. Beat the cream cheese until totally smooth before adding sour cream, that way you wont have lumps and the pinwheels look and taste creamier. Also press crumbled bacon on paper towel to get it very dry so it doesnt make the filling runny.

4. Make-ahead and freshen. These keep well 2 to 3 days, but if they seem soggy, toss the plate under the broiler for just a few seconds or sear slices quickly in a hot skillet to crisp the tortilla edges and perk up the flavors.

Cheddar Bacon Ranch Tortilla Pinwheels Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made the Bacon Cheddar Ranch Pinwheels Recipe and I’m not even sorry everyone at my party kept sneaking back for more, keep scrolling.

Servings

servings

Calories

372

kcal

Equipment: 1. Medium mixing bowl (for beating the cream cheese and sour cream)
2. Hand mixer or a sturdy wooden spoon if you dont have one
3. Rubber spatula for scraping the bowl and spreading the filling
4. Measuring cups and measuring spoons
5. Cutting board for slicing green onions and bacon
6. Sharp chef’s knife for rolling and slicing the pinwheels, wipe between cuts
7. Plastic wrap to wrap and chill the tortilla rolls
8. Serving platter or plate to arrange the pinwheels on

Ingredients

8-10 large flour tortillas (10 inch works best)
8oz cream cheese, softened
1/2 cup sour cream
1 packet (about 1oz) ranch dressing mix
1 to 1 1/2 cups shredded sharp cheddar cheese, packed
8 slices bacon, cooked crisp and crumbled
2-3 green onions, thinly sliced (white and green parts)
1/4 teaspoon garlic powder
freshly ground black pepper to taste
optional: chopped fresh parsley or chives for color

Directions

In a medium bowl beat together 8 oz softened cream cheese and 1/2 cup sour cream until smooth and lump free.
Stir in 1 packet (about 1 oz) ranch dressing mix, 1/4 teaspoon garlic powder and freshly ground black pepper to taste, mix until well combined.
Fold in 1 to 1 1/2 cups packed shredded sharp cheddar, 8 slices cooked crisp and crumbled bacon, and 2 to 3 thinly sliced green onions (white and green parts), save a little of the green onion and cheese for topping if you want.
Taste the filling and adjust seasonings if needed, add more pepper or a pinch more ranch mix if it seems bland.
Lay out 8 to 10 large flour tortillas (10 inch works best) on a clean surface, spread a generous even layer of the filling over each tortilla leaving about a 1/2 inch border so it doesn't squeeze out when you roll.
Roll each tortilla up tightly from one edge to the other, pressing as you go so the filling stays compact; wrap each roll in plastic wrap and press gently to set the shape.
Chill the wrapped rolls in the refrigerator at least 1 hour to firm up, or 20 to 30 minutes in the freezer if you're in a hurry but watch them so they don't freeze solid.
Unwrap and slice each roll crosswise into 1/2 to 3/4 inch pinwheels using a sharp knife, wiping the knife between cuts for neater slices.
Arrange on a platter, sprinkle with the reserved cheddar and sliced green onion and optional chopped fresh parsley or chives for color, and serve. They taste great cold or at room temperature.
Leftovers keep covered in the fridge for 2 to 3 days, and if they get a bit soggy the tortillas crisp back up a little under a quick broil or in a hot skillet for a few seconds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.