1. Mix the filling

In a large bowl, whip together the softened cream cheese and sour cream until smooth. This should only take about a minute with an electric mixer, but if you’re doing it by hand, be patient—just make sure there are no lumps.

2. Add the good stuff

Stir in the shredded cheddar, crispy bacon, chopped jalapeños, and scallions. I like to give it a good fold with a spatula to make sure everything’s evenly mixed.

3. Spread and roll

Lay a tortilla on your work surface, and spread about 1/5th of the mixture onto it, leaving about a ½-inch border around the edges. Roll the tortilla up tightly into a log. Repeat with the remaining tortillas and filling.

4. Wrap and chill

Wrap each tortilla log in plastic wrap and tuck the ends under. Pop them into the fridge for at least 4 hours, but overnight is even better. This step is key—it helps everything firm up so the pinwheels slice neatly.

5. Slice and serve

Unwrap the chilled tortillas and use a sharp knife to slice them into ½-inch pieces. Arrange them on a platter and serve with ranch dressing for dipping if you’re feeling extra indulgent.