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In a big bowl, use an electric mixer to blend 8 ounce block cream cheese, softened to room temperature and ⅓ cup sour cream until it's smooth.
Add in 1 ½ cups shredded sharp cheddar cheese, 6 slices bacon, cooked crispy and crumbled, ¼ cup finely chopped jalapeno, seeds and membrane removed and 2 green onions, thinly sliced to the bowl. Stir everything together until it's well mixed.
Place a tortilla on a clean surface. Take about one-fifth of the mixture and spread it evenly on the tortilla, leaving a half-inch border around the edges.
Roll up the tortilla tightly, making a long log shape. Repeat this with the rest of the tortillas and filling.
Wrap each log tightly in plastic wrap, folding the ends of the plastic under. Put them in the fridge for at least 4 hours, but overnight is even better.
Take the logs out of the plastic wrap. Slice them into half-inch pieces (this is easiest with a serrated knife) and serve with ranch dressing, for dipping (optional). Enjoy!