Place softened cream cheese in a mixing bowl. Add sour cream, garlic powder, and black pepper. Mix until smooth and creamy, making sure no lumps remain and the mixture is evenly blended.

Add shredded cheddar cheese, crumbled cooked turkey bacon, and chopped jalapenos. Stir thoroughly so all ingredients are evenly combined throughout the mixture.

Lay tortillas flat on a clean surface. If needed, allow them to soften slightly at room temperature to make rolling easier.

Spread the filling evenly over each tortilla using a spatula. Make sure the layer is consistent across the surface and reaches close to the edges.

Roll each tortilla tightly into a log shape, applying gentle pressure to keep it firm while avoiding squeezing out the filling.

Place the rolled tortillas onto a plate or tray. Cover and refrigerate for at least one hour to allow the filling to firm up.

Remove from the refrigerator and use a sharp knife to slice each roll into one inch pinwheels. Clean the knife between cuts if needed for neat slices.

Arrange on a serving plate and serve immediately or store in the refrigerator until ready to serve.