New Year’s Eve Cheesy Jalapeño Roll-Ups – Spicy and Party-Perfect

Crispy on the outside, creamy and spicy inside—these Cheesy Jalapeño Roll-Ups are everything you want in a New Year’s Eve snack. They’re quick to assemble, easy to share, and just the right amount of indulgent. Whether you’re hosting a party or bringing a plate to a friend’s house, they’ll disappear fast.

The best part? You can prep them ahead and bake right before midnight for a fresh, hot batch. Simple, bold, and reliably delicious.

What Makes This Cheesy Jalapeño Roll-Ups Recipe So Good

• Balanced heat: Jalapeños bring a gentle kick without overpowering the creamy filling.
• Foolproof method: Using tortillas or puff pastry keeps the process simple and consistent.
• Crowd-friendly: Bite-sized and easy to grab, perfect for grazing tables and countdown snacks.
• Make-ahead friendly: Roll and chill, then slice and bake when guests arrive.
• Customizable: Add bacon, scallions, or different cheeses to match your crowd’s taste.

Ingredients for Cheesy Jalapeño Roll-Ups

• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese (or a cheddar-jack blend)
• 2–3 fresh jalapeños, seeded and finely minced (or 1/3 cup pickled jalapeños, chopped)
• 2 green onions, thinly sliced
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, but great for flavor)
• 1/4 teaspoon cumin (optional)
• Salt and black pepper, to taste
• 4 large flour tortillas (10-inch) or 1 sheet puff pastry, thawed
• 4 slices cooked bacon, crumbled (optional)
• 2 tablespoons chopped fresh cilantro (optional)
• 1 large egg, beaten with 1 tablespoon water (for egg wash if using puff pastry)
• Cooking spray or a little melted butter (for tortillas, optional)
• Ranch or chipotle mayo, for dipping (optional but recommended)

Instructions for Cheesy Jalapeño Roll-Ups

1. Prep the filling: In a medium bowl, mix cream cheese, shredded cheese, jalapeños, green onions, garlic, onion powder, smoked paprika, cumin, salt, and pepper until smooth.Stir in bacon and cilantro if using. Taste and adjust seasoning.
2. If using tortillas: Lay a tortilla flat. Spread a generous, even layer of the filling all the way to the edges, about 1/4 inch thick.Roll tightly into a log. Repeat with remaining tortillas.
3. Chill for clean slices: Wrap each log in plastic wrap and refrigerate for 30–45 minutes. This helps the filling firm up and the rolls slice neatly.
4. Slice: Unwrap and trim off uneven ends.Slice into 1/2- to 3/4-inch rounds. You should get 8–10 pieces per tortilla.
5. To bake tortilla roll-ups: Arrange on a parchment-lined sheet. Lightly brush tops with melted butter or spritz with cooking spray for a crisp finish.Bake at 400°F (200°C) for 10–12 minutes, until edges are golden and cheese is melty. Let cool 5 minutes.
6. If using puff pastry: Roll the sheet into a 10×12-inch rectangle. Spread filling evenly, leaving a 1/2-inch border.Roll up from the long side into a tight log. Freeze for 15 minutes to firm, then slice into 1/2-inch rounds.
7. Bake puff pastry version: Arrange on a parchment-lined sheet, brush tops with egg wash, and bake at 400°F (200°C) for 16–20 minutes, until puffed and golden. Rest 5 minutes before serving.
8. Serve: Plate warm with ranch, chipotle mayo, or salsa for dipping.Sprinkle with extra minced jalapeño or cilantro if you like a fresh pop.

How to Store Cheesy Jalapeño Roll-Ups

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 6–8 minutes to re-crisp.
• Freeze unbaked: For best texture, freeze the rolled logs (tortilla or puff pastry) before slicing. Wrap tightly and freeze up to 1 month.Slice and bake from frozen, adding 2–4 extra minutes.
• Freeze baked: You can freeze baked roll-ups, but they’ll be softer. Reheat on a baking sheet to restore crisp edges.

Benefits of This Cheesy Jalapeño Roll-Ups Recipe

• Party timing made easy: Prep ahead and bake on demand for hot snacks right when guests arrive.
• Budget-friendly: Uses accessible ingredients and stretches to feed a crowd.
• Flexible heat level: Adjust jalapeños or use pickled for a milder, tangy kick.
• Great handheld bite: No utensils required, and minimal mess.
• Works for different diets: Easy to make vegetarian by skipping bacon, or gluten-free with GF tortillas.

Pitfalls to Watch Out For

• Overfilling: Too much filling makes slicing messy and can cause leaks while baking. Keep it even and tight.
• Skipping the chill: If you don’t chill the logs, you’ll get squished slices and uneven rounds.
• Wet jalapeños: Pat pickled jalapeños dry or the filling can get watery.
• High heat without monitoring: These brown fast.Check a minute early to avoid over-browning.
• Too-thick tortillas: Very thick or stiff tortillas crack when rolling. Use fresh, pliable ones.

Alternatives

• Cheese swaps: Try pepper jack for extra heat, Monterey jack for mild melt, or a mix of cheddar and mozzarella.
• Protein add-ins: Crumbled bacon, shredded rotisserie chicken, or finely chopped chorizo.
• Herb and zest: Add lime zest and chopped cilantro for a bright finish.
• Sauce swirl: Mix a spoonful of salsa verde, chipotle in adobo, or hot honey into the filling.
• Lower carb: Use low-carb tortillas or roll the filling in thin slices of deli turkey for a no-bake, chilled pinwheel.
• Air fryer method: Air fry tortilla roll-ups at 375°F for 6–8 minutes, flipping halfway, until golden.

FAQ

How spicy are these?

They’re moderately spicy with fresh jalapeños. For less heat, remove all seeds and membranes or use pickled jalapeños.

For more heat, add a pinch of cayenne or use serranos.

Can I make them completely no-bake?

Yes. Chill the tortilla logs, slice, and serve as cold pinwheels. They won’t be crispy, but they’ll be creamy and tasty.

What dipping sauces go best?

Ranch, chipotle mayo, cilantro-lime crema, or a simple sour cream with a squeeze of lime.

Hot honey is also great for a sweet-heat contrast.

Can I use corn tortillas?

They tend to crack and don’t roll as well. If you need a gluten-free option, choose soft gluten-free flour tortillas instead.

How do I keep them from unrolling?

Roll tightly, chill, and place seam-side down on the baking sheet. If needed, secure with a toothpick while baking and remove before serving.

What’s the best cheese to melt smoothly?

Freshly shredded cheddar or jack melts best.

Pre-shredded works, but freshly grated gives a creamier texture.

Can I make these ahead for a party?

Absolutely. Assemble and chill the logs up to 24 hours ahead. Slice and bake right before serving for the best texture.

Wrapping Up

These New Year’s Eve cheesy jalapeño roll-ups are the kind of appetizer people stand around the kitchen for—crispy, creamy, and a little spicy.

They’re easy to customize, simple to prep ahead, and even easier to eat. Make a double batch if you’re hosting a crowd, set out a couple dips, and watch them vanish before the countdown hits zero. Here’s to a tasty start to the new year.

New Year’s Eve Cheesy Jalapeño Roll-Ups - Creamy, Spicy, and Party-Perfect

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Ingredients

  

• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese (or a cheddar-jack blend)
• 2–3 fresh jalapeños, seeded and finely minced (or 1/3 cup pickled jalapeños, chopped)
• 2 green onions, thinly sliced
• 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional, but great for flavor)
• 1/4 teaspoon cumin (optional)
• Salt and black pepper, to taste
• 4 large flour tortillas (10-inch) or 1 sheet puff pastry, thawed
• 4 slices cooked bacon, crumbled (optional)
• 2 tablespoons chopped fresh cilantro (optional)
• 1 large egg, beaten with 1 tablespoon water (for egg wash if using puff pastry)
• Cooking spray or a little melted butter (for tortillas, optional)
• Ranch or chipotle mayo, for dipping (optional but recommended)

Instructions

 

• Prep the filling: In a medium bowl, mix cream cheese, shredded cheese, jalapeños, green onions, garlic, onion powder, smoked paprika, cumin, salt, and pepper until smooth. Stir in bacon and cilantro if using. Taste and adjust seasoning.
• If using tortillas: Lay a tortilla flat. Spread a generous, even layer of the filling all the way to the edges, about 1/4 inch thick. Roll tightly into a log. Repeat with remaining tortillas.
• Chill for clean slices: Wrap each log in plastic wrap and refrigerate for 30–45 minutes. This helps the filling firm up and the rolls slice neatly.
• Slice: Unwrap and trim off uneven ends. Slice into 1/2- to 3/4-inch rounds. You should get 8–10 pieces per tortilla.
• To bake tortilla roll-ups: Arrange on a parchment-lined sheet. Lightly brush tops with melted butter or spritz with cooking spray for a crisp finish. Bake at 400°F (200°C) for 10–12 minutes, until edges are golden and cheese is melty. Let cool 5 minutes.
• If using puff pastry: Roll the sheet into a 10x12-inch rectangle. Spread filling evenly, leaving a 1/2-inch border. Roll up from the long side into a tight log. Freeze for 15 minutes to firm, then slice into 1/2-inch rounds.
• Bake puff pastry version: Arrange on a parchment-lined sheet, brush tops with egg wash, and bake at 400°F (200°C) for 16–20 minutes, until puffed and golden. Rest 5 minutes before serving.
• Serve: Plate warm with ranch, chipotle mayo, or salsa for dipping. Sprinkle with extra minced jalapeño or cilantro if you like a fresh pop.

Rosie

Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.