Roasted Red Pepper-Cilantro Tortilla Rolls

Roll these up in different types of tortillas – whole wheat, spinach, or tomato – for a colorful platter of party snacks.

• For each tortilla roll (cut into 5-7 pieces):
• Whole wheat, spinach or tomato flavored 10" tortilla
• 2 TB. cilantro cream cheese mix (recipe follows)
• 1 oz. roasted red bell pepper, peeled, seeded and cut in thin strips
• 2 ozs. lightly steamed and salted spinach with mushrooms, cooled

To make cilantro cream cheese mix:

• ½ cup chopped cilantro
• 1 tsp. garlic, minced
• 1 TB. freshly grated parmesan cheese
• 2 TB. pine nuts
• 1½ TB. olive oil
• dash kosher salt
• 8 oz. cream cheese

Blend all ingredients except cream cheese in a blender for one minute. Mix blended ingredients with cream cheese.

Place tortilla on a flat work surface. Spread cream cheese mix on the outer edge closest to you.

Lay pepper strips in a line on the cheese, leaving a margin on one side.

Squeeze all moisture out of spinach mix and lay in a line next to the pepper strips.

Fold the side with the margin toward the center and roll up like a cigar.

Slice the roll into 1½" pieces.