Go Back
Bacon Cheddar Ranch Pinwheels Recipe
Ben Carraoli

Bacon Cheddar Ranch Pinwheels Recipe

I just whipped up these Bacon Cheddar Ranch Pinwheels and I’m excited to share how they came together — because they turned out better than I expected! I’ve always loved a good creamy dip, and turning it into a roll-up snack was a fun twist. These little pinwheels bring together crispy bacon, sharp cheddar, creamy ranch flavour and soft tortillas for a tasty bite.
Print Recipe Pin Recipe
Total Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 packages 8 oz each cream cheese, softened — the creamy base that binds everything and gives a rich texture.
  • 1½ cups shredded Cheddar cheese 6 oz — fresh-shredded gives better melt and flavour than pre-shredded.
  • 6 slices chopped cooked bacon — provides the salty smoky crunch; cook it well so it’s crisp.
  • 1 tablespoon ranch dressing & seasoning mix — gives that classic ranch tang without grabbing separate spices.
  • 2 tablespoons chopped fresh chives — fresh chives add a vivid flavour and colour; choose bright green ones.
  • ½ teaspoon garlic powder — enhances the savoury profile with ease.
  • ½ teaspoon onion powder — complements the garlic and rounds out the flavour.
  • ¼ teaspoon pepper — just a hint of heat and contrast.
  • ¼ teaspoon salt — to boost all the other flavours depending on how salty your bacon is.
  • 5 tortillas from a package 11 oz Old El Paso™ Flour Tortillas for Burritos (8 Count) — the wrap that holds it all together; use good-quality flour tortillas for easier rolling.

Method
 

  1. In your large bowl, beat the softened cream cheese with the shredded cheddar, chopped bacon, ranch dressing & seasoning mix, chopped chives, garlic powder, onion powder, pepper and salt. Use an electric mixer on medium speed until the mixture is smooth and well combined.
  2. Lay the five flour tortillas flat on your work surface. Evenly divide the cream cheese mixture among them and spread it across each tortilla, reaching out to the edges so every roll has flavour throughout.
  3. Roll each tortilla tightly into a log shape. Then cut the rolls into roughly ½-inch thick slices to form pinwheels. Stand each slice cut-side up and serve immediately for best presentation and texture.

Notes

  • I found it easier to chill the cream cheese a bit after beating it before spreading — helps it hold better on the tortilla.
  • If your tortillas aren’t very fresh or are a bit dry, warm them briefly (10–15 seconds in the microwave) so they roll without cracking.
  • I recommend slicing the pinwheels with a very sharp knife to avoid squishing the roll and losing the spiral effect.
  • To give extra visual appeal, I like sprinkling a few extra chopped chives or crumbled bacon on top after cutting for a pop of colour.
  • Serve the pinwheels as soon as possible — they’re best when fresh; if they sit too long they can soften the tortilla edges.