Jalapeño Popper Smash Burger Skewers
These crispy Jalapeño Popper Smash Burger Skewers combine thin layers of seasoned ground beef with a creamy filling made from cream cheese, cheddar, bacon, and jalapeños. The loaded tortillas are rolled, sliced, skewered, and baked until golden for an easy game-day appetizer or fun family dinner.
- Prep Time: 25 minutes
- Chill Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 7 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Seasoned Beef
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Jalapeño Popper Filling
- 8 ounces cream cheese, softened
- 1½ cups freshly shredded sharp cheddar cheese
- 6 slices bacon, cooked until crisp and crumbled
- ⅓ cup finely diced fresh or pickled jalapeños
- 2 tablespoons finely chopped green onions
For Assembly and Serving
- 4 large flour tortillas
- Wooden skewers
- Ranch dressing or burger sauce, for serving
- Additional bacon, green onions, or sliced jalapeños, for garnish
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Add the ground beef, garlic powder, onion powder, salt, and black pepper to a mixing bowl. Gently mix until the seasonings are evenly distributed without overworking the meat.
- In a separate bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, diced jalapeños, and green onions. Stir until evenly mixed.
- Lay the flour tortillas flat on a clean work surface.
- Divide the seasoned ground beef evenly between the tortillas. Use clean hands to press the beef into a very thin, slightly uneven layer, extending it almost completely to the edges.
- Divide the jalapeño popper filling between the tortillas. Spoon it over the raw beef, then gently spread it into a thin, even layer. Leave a small border around the edges to prevent the filling from squeezing out.
- Roll each tortilla tightly into a log. Place the rolls seam-side down and refrigerate for 15–20 minutes to help them firm up.
- Use a sharp serrated knife to cut each tortilla roll into pinwheels approximately 1–1½ inches thick. Wipe the knife between cuts if necessary.
- Carefully thread three or four pinwheels onto each wooden skewer. Keep them close enough to hold their shape without packing them too tightly.
- Arrange the skewers on the prepared baking sheet, leaving space between them.
- Bake for 20–24 minutes, carefully turning the skewers halfway through cooking.
- Check the center of the thickest pinwheel with an instant-read thermometer. The ground beef must reach an internal temperature of 160°F.
- For crispier tortilla edges, broil the cooked skewers for one or two minutes. Watch them carefully to prevent burning.
- Garnish with additional bacon, green onions, or sliced jalapeños. Serve immediately with ranch dressing or burger sauce.
Notes
- Press the ground beef into a very thin layer so it cooks evenly.
- Use softened cream cheese so the filling is easier to mix and spread.
- Remove the seeds and membranes from fresh jalapeños for less heat.
- Drain and blot pickled jalapeños before mixing them into the filling.
- Chill the rolled tortillas before slicing so the pinwheels hold their shape.
- Use a gentle sawing motion when cutting the pinwheels.
- If using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes.
- Always cook ground beef to an internal temperature of 160°F.
- Leftovers can be refrigerated in an airtight container for up to three days.
- Reheat in a 375°F oven or air fryer for the best texture.