RCI-SW.003.0070.001
Siesta Roll-ups
Makes about 24 pieces for 8 to 10 appetizer servings.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- 2 large
- 2 medium
- of an 8-ounce tub plain cream cheese product (about ½ cup)½ unit
- garlic2 clovesminced
- 1 tablespoon
- Spanish black olives1 tablespoon
- Spanish red pimento stuffed green olives1 tablespoon
- 2 teaspoons
- ⅛ teaspoon
- x 7- or 8-inch flour tortillas4 unit
Method
1
Roast the poblano peppers and sweet red peppers directly over a gas flame or under a broiler, turning occasionally, until the skin is charred and blackened all over.
10 minutes
2
Place the roasted peppers in a plastic bag or covered bowl for 5 minutes to steam, which makes peeling easier.
3
Peel away the charred skin from the cooled peppers, then remove the seeds and stems; slice the peppers into long strips.
4
Combine the cream cheese, minced garlic, snipped cilantro, lime juice, and ground red pepper in a bowl, mixing until smooth.
5
Finely chop the Spanish black olives and Spanish red pimento stuffed green olives, then fold them into the cream cheese mixture.
6
Lay a flour tortilla flat and spread about 2 tablespoons of the cream cheese mixture in a thin layer down the center.
7
Arrange 2 to 3 roasted pepper strips on top of the cheese mixture, then roll the tortilla tightly from one end, folding in the sides as you go.
8
Repeat with the remaining tortillas, filling, and pepper strips until all four roll-ups are assembled.
9
Arrange the roll-ups seam-side down on a serving plate and serve at room temperature or chilled.