• Heat the oven to 400° F. Prepare a large baking sheet with parchment papers or a silicon mat.
• Stack the slices of bacon on a cutting board and with a large knife cut the bacon into ¼" slices.

  Tip - Freeze the bacon before cutting it into slices to make this process easier.
• Heat a small skillet over medium-high heat and add the bacon. As the bacon cooks stir to break up the slices and let cook until brown and crispy. Move the cooked bacon to a paper towel-lined plate to drain the grease.
• Prepare the jalapenos by cutting off the stem then cutting it in half longwise. With a paring knife cut out the seeds and membrane.

  Cut the jalapeno into long strips, stack the strips together then cut into small dice.
• Place the softened cream cheese in a small bowl and add ¼ teaspoon each of cumin and chili powder and stir to combine.
• For each tortilla, place them on a flat surface and spread with 2 heaping tablespoons of cream cheese. Top with ½ cup of cheddar cheese then sprinkle with the cooked bacon, and jalapenos to a ½" from the edge of the tortilla.
• Roll the tortillas tightly to make one long roll and place them on the baking sheet seam side down.

Chili Oil

• In a small bowl add the olive oil, cumin, and chili powder.

Baking and serving instructions

• With a pastry brush, brush each roll with the oil. Place the baking pan in the oven and bake for 15 minutes, until the cheese has melted and the outside has turned light brown.

  You may need to cover the roll with aluminum foil that last five minutes of baking if they are getting too brown.
• Remove the rolls from the oven to a cutting board. Let cool for five minutes then cut the rolls using a serrated knife into ½" to ¾" slices and place on a serving platter. Optionally, sprinkle with chopped cilantro.
• These rolls can be served hot, warm, or cold. Store any leftovers in an airtight container in the refrigerator for up to three days.