|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 425Â°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.