• 2 largefresh poblano peppers
  • 2 mediumred sweet peppers
  • 1/2 of an 8-ounce tub
  • (1/2 cup)plain fat-free cream cheese
  • 1 tablespoonsnipped fresh cilantro
  • 2 teaspoonslime juice
  • 1/8 teaspoonground red pepper
  • 2 clovesgarlic, minced
  • 4 7-or 8-inchflour tortillas


To roast poblano and sweet peppers, halve peppers and remove stems, membranes, and seeds. Place peppers, cut sides down, on a foil-lined baking sheet. Bake in a 425 degrees F oven for 20 to 25 minutes or until skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Using a paring knife, pull the skin off gently and slowly. Cut peppers into thin strips.
Meanwhile, stir together the cream cheese, cilantro, lime juice, ground red pepper, and garlic. Spread tortillas with cream cheese mixture. Lay poblano and sweet pepper strips over cream cheese mixture. Roll up tortillas. Wrap with clear plastic wrap; refrigerate up to 6 hours. Unwrap and bias-slice crosswise into 1 1/4-inch slices. Makes 8 to 10 servings (about 24 pieces).
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