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Siesta Rolls Recipe
|Poblano peppers||2 Large|
|Red sweet peppers||2 Medium|
|Fat free cream cheese||4 Ounce (Half Of An 8-Ounce Tub)|
|Snipped cilantro||1 Tablespoon|
|Lime juice||2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Flour tortillas||4 (7-To 8-Inch)|
|8 inch flour tortillas||4|
Serving size: Complete recipe
Calories 1119 Calories from Fat 265
% Daily Value*
Total Fat 30 g45.9%
Saturated Fat 3.5 g17.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2217.2 mg92.4%
Total Carbohydrates 184 g61.3%
Dietary Fiber 20.4 g81.4%
Sugars 14.2 g
Protein 29 g58.6%
Vitamin A 321.4% Vitamin C 556.8%
Calcium 7% Iron 46.8%
*Based on a 2000 Calorie diet
Place peppers, cut sides down, on a foil-lined baking sheet.
Roast in a 425Â°F oven about 20 minutes or until skin is bubbly and browned.
Wrap peppers in the foil; let stand for 20 to 25 minutes or until cool enough to handle.
Using a paring knife, pull the skin off gently and slowly.
Cut peppers into thin strips.
Meanwhile, in a small bowl stir together cream cheese, cilantro, lime juice, ground red pepper, and garlic.
Spread tortillas with cream cheese mixture.
Arrange the pepper strips on top of cream cheese mixture; roll up tortillas.
If desired, wrap tortilla rolls in plastic wrap and chill for up to 6 hours.