• First start with frying 8 strips of bacon on a pan on medium high heat, until it gets a beautiful golden color. Once the bacon finishes cooking, take it out onto paper towel to soak up the grease. Let the bacon cool dowl.

  After the bacon has cooled down, chop it into small pieces.
• In a large mixing bowl 8oz of room temperature cream cheese with 1/4 cup ranch and mix it with a fork until its smooth.
• To the mixing bowl add the chopped bacon
• Next, wash and dry 1-2 jalapenos (depending on the size of the jalapeno, and the spice level you’d like) Cut it in half lengthwise and remove the seeds. Chop the jalapeno into small pieces as well. Add it to the mixing bowl.
• Then, peel 2 garlic cloves and put it through a garlic press to mince it. Add to the bowl as well.
• Drain 5oz of caned chicken (or 5oz of shredded rotisserie chicken) then add t to the cream cheese.
• To the bowl add 1 cup shredded cheddar cheese, chopped bacon, and 1/4 chopped cilantro.

  Give everything a good mix.
• Lay a tortilla out on a plate and spread an even layer of the bacon and cream cheese mixture all the way to the edges (about 2 to 3 tbsp).
• Roll up the tortilla into a log, cut off ends of tortilla roll then cut into 1-inch slices.

  Serve cold or warm, both ways are scrumptious.

BROIL THE JALAPENO POPPER PINWHEELS

• To warm them place the jalapeno popper pin wheels on a baking sheet pan with parchment paper. spray the parchment paper with a little bit of cooking spray. Place the pin wheels facing up on the baking sheet. Turn the oven to a broil and place the jalapeno popper pin wheels inside the oven.
• Broil them for 4 minutes. Watch them very closely, as the broiler is very strong and the pinwheels can burn easily.