Preheat the oven to 450F and line a sheet pan with a silicone liner or parchment paper.
Spread half of the cream cheese on one of the tortillas, leaving a 1” border around the edge.
Sprinkle half of the chopped jalapeno peppers over the surface of the cream cheese.
Sprinkle 1/3 of a cup of the shredded cheese over the surface of the tortilla, leaving a 1” border.
Using the end of the tortilla, roll it up tightly. Use a knife to make 8 score marks on a diagonal, spaced evenly. Place on the baking sheet.
Repeat steps 2-5 with the second tortilla.
Bake for 10 minutes.
Remove from the oven and allow to cool for about 5 minutes. Use the score marks to cut the tortillas into small rounds. You may serve as is with sour cream, or you can return the rounds to the oven to crisp up a little bit. I place my rounds in a parchment lined cast iron pan and bake for 5 additional minutes.
Serve and enjoy with sour cream, queso, or salsa!