In a large bowl, combine the softened cream cheese, sour cream, garlic salt, and smoked paprika, mixing until smooth and well combined. Fold in the shredded pepper jack cheese, diced jalapeños, and crumbled bacon until everything is evenly distributed throughout the filling. I like to taste a small spoonful at this point and adjust the seasoning if needed—the filling should have a nice balance of smoky, cheesy, and spicy flavors.

Lay out each flour tortilla on a clean work surface and spread 2-3 tablespoons of the jalapeño popper filling evenly across the center of each tortilla, leaving about a half-inch border on all sides. Starting from one edge, roll each tortilla tightly toward the opposite edge, keeping the filling tucked in as you go. I find that rolling them snugly helps them hold their shape and prevents the filling from leaking out when sliced.

Wrap each rolled tortilla individually in plastic wrap or place them seam-side down on a parchment-lined baking sheet, then refrigerate for at least 2 hours until firm. This chilling time allows the filling to set and makes slicing much cleaner. Once chilled, unwrap and slice off about 1/2 inch from each end to create clean edges, then slice each tortilla into 1-inch pieces, wiping your knife between cuts if the filling starts to stick.

Arrange the sliced roll-ups cut-side up on a serving platter, and garnish the top of each piece with the thinly sliced scallions for a fresh, oniony crunch that contrasts nicely with the rich, cheesy filling. Serve immediately, or keep chilled until ready to serve.