1. Preheat the Oven

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Prepare the Filling

• In a medium mixing bowl, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, jalapeños, cumin, smoked paprika, garlic powder, and onion powder. Mix well until fully incorporated. Season with salt and pepper to taste.

3. Spread and Roll

• Lay one tortilla flat on a clean surface. Spread a thin, even layer of the filling across the entire tortilla, leaving a small border around the edges. Roll the tortilla tightly into a log shape. Repeat with the remaining tortillas and filling.

4. Slice the Antojitos

• Using a sharp knife, cut each rolled tortilla into 1-inch slices to create pinwheels. Arrange the pinwheels on the prepared baking sheet with the cut sides facing up.

5. Brush and Bake

• Brush the tops of the pinwheels with melted butter to promote browning. Bake in the preheated oven for 12–15 minutes, or until the edges are golden and crispy.

6. Garnish and Serve

• Remove the Antojitos from the oven and let them cool slightly. Garnish with chopped cilantro if desired. Serve warm with sour cream, salsa, or guacamole on the side.