A delicious pinwheel based on the ever-popular jalapeño popper. But the heat in these Peach Jalapeño Popper Pinwheels gets balanced by a sweet peach jam.
In a medium pan, fry the bacon until crispy, remove from the pan and drain on a paper towel. In the bacon grease, fry the jalapeño over medium heat just until soft. Remove and let cool.
In a medium bowl, Stir together the cream cheese, cheddar cheese and spices, along with the crumbled bacon and jalapeños. Mix until well combined.
Lay three tortillas out on a flat surface and spread two teaspoons of peach jam, followed by 1/3 of the cream cheese mixture on each wrap.
Starting at one end of a tortilla roll up tightly, wrap in plastic wrap and let chill in the fridge for at least an hour before slicing into 1" pinwheels. Serve.