In a mixing bowl, beat the softened cream cheese with a rubber spatula until completely smooth and spreadable. Add the shredded cheddar, crumbled bacon, minced jalapenos, garlic powder, and onion powder. Fold together until evenly distributed. The mixture should be thick but easily spreadable - if too stiff, let it sit at room temperature another 10 minutes.

Lay one tortilla on your work surface. Spread about 1/2 cup of the cream cheese mixture evenly across the entire surface, reaching all the way to the edges. This seal is what holds the pinwheel together. Repeat with remaining tortillas and filling.

Starting from one edge, roll each tortilla into a tight cylinder, applying gentle pressure as you go to eliminate air pockets. Roll seam-side down and place on a plate or tray.

Wrap each roll individually in plastic wrap, twisting the ends to secure. Refrigerate for at least 2 hours or up to 24 hours. This chilling step is essential - it firms up the filling so you can slice clean, compact pinwheels.

Unwrap one roll and place seam-side down on a cutting board. Using a sharp, thin-bladed knife, slice into 1-inch rounds. Wipe the knife clean between cuts for neat edges. Arrange on a platter and serve cold or at cool room temperature.