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Siesta Rolls

Diabetic.Foodie's picture
Ingredients
  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
Directions

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

Course: 
Appetizer
Method: 
Chilling

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