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Siesta Rolls

Diabetic.Foodie's picture
  Poblano peppers 2 Large
  Red sweet peppers 2 Medium
  Fat free cream cheese 4 Ounce (Half Of An 8-Ounce Tub)
  Snipped cilantro 1 Tablespoon
  Lime juice 2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Flour tortillas 4 (7-To 8-Inch)
  8 inch flour tortillas 4

To roast poblano and sweet peppers, halve peppers and remove stems, seeds, and membranes.
Place peppers, cut sides down, on a foil-lined baking sheet.
Roast in a 425°F oven about 20 minutes or until skin is bubbly and browned.
Wrap peppers in the foil; let stand for 20 to 25 minutes or until cool enough to handle.
Using a paring knife, pull the skin off gently and slowly.
Cut peppers into thin strips.
Meanwhile, in a small bowl stir together cream cheese, cilantro, lime juice, ground red pepper, and garlic.
Spread tortillas with cream cheese mixture.
Arrange the pepper strips on top of cream cheese mixture; roll up tortillas.
If desired, wrap tortilla rolls in plastic wrap and chill for up to 6 hours.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1119 Calories from Fat 265

% Daily Value*

Total Fat 30 g45.9%

Saturated Fat 3.5 g17.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2217.2 mg92.4%

Total Carbohydrates 184 g61.3%

Dietary Fiber 20.4 g81.4%

Sugars 14.2 g

Protein 29 g58.6%

Vitamin A 321.4% Vitamin C 556.8%

Calcium 7% Iron 46.8%

*Based on a 2000 Calorie diet

Siesta Rolls Recipe