2 medium red
2 large poblano peppers (fresh)
1/2 cup (1/2 of an 8 ounce tub) of plain fat-free cream cheese
1 tablespoon snipped fresh cilantro
2 teaspoons lime juice
1/8 teaspoon ground red pepper
2 cloves garlic, minced
4 - Eight
inch low fat flour tortillas
Halve both red and poblano peppers, remove stems, seeds and membrane.
Line a baking sheet with foil. Place peppers, cut sides down on a prepared
baking sheet. Roast the peppers in a 425 degree oven for 20 to 25 minutes
or until the skin begins to bubble and brown.
Remove peppers from
oven and wrap in foil. Let set until cool enough to handle. With a paring
knife, slowly remove the skin from the peppers. Cut peppers into very
Stir together cream
cheese, cilantro, lime juice, red pepper and garlic. Spread tortillas
with the cheese mixture. Lay poblano and red pepper strips over the cream
cheese. Roll up tortillas. Wrap in plastic kitchen wrap and refrigerate
for 4 to 6 hours. Unwrap and cut bias into 1 1/4 inch pieces.