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Lay each tortilla flat on a cutting board. Spread the ground beef evenly across the entire tortilla surface in a thin layer about a quarter-inch thick. Season generously with burger seasoning.
Sprinkle the diced jalapeños evenly over the beef. Add the chopped bacon, then the shredded Pepper Jack and sharp cheddar on top.
Roll each tortilla tightly into a log starting from one edge. Wrap tightly in plastic wrap. Place in the freezer for 20-30 minutes to firm up.
Remove from the freezer and slice into 1½-inch thick pinwheels. Thread several onto metal skewers with a little space between each.
Add Mexican crema, chipotle pepper, adobo sauce, lime juice, garlic cloves, and salt to a blender. Blend until smooth and creamy. Set aside.
Preheat the grill to medium-high (375-400°F). Spray the outside of the pinwheels with avocado oil. Place directly over the heat. Flip every 90 seconds until the beef is cooked, the cheese is melted, and the tortillas are golden brown and crispy.
Pull the pinwheels off the grill and let them rest a few minutes. Serve with the chipotle crema for dipping.