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.