2 large fresh
Halve red peppers and Poblano peppers; remove seeds and membranes. Place peppers on a foil lined baking sheet, cut side down. Roast in a 425 degree oven for 20 to 25 minutes. Skin will be bubby and charred brown. Wrap the peppers in foil and let stand for about 20 minutes. When cool enough to handle, remove the charred skin by slowly pulling off. Cut peppers into thin small strips.
Stir together the cilantro, cream cheese, fresh lime juice, garlic and ground red pepper. Spread the cream cheese mixture on tortillas. Place pepper strips over cream cheese and roll up tortillas.
Wrap tortillas rolls in plastic wrap and refrigerate for 4 to 6 hours. Unwrap and slice in cross-bias cuts 1 1/4 inch thick. Serve immediately.
Per Serving: 67 Calories
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