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:
- 1/2 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.