Siesta Roll-Ups

Roast the poblano peppers and sweet red peppers directly over a gas flame or under the broiler until the skins are charred and blistered on all sides, turning occasionally.

Place the roasted peppers in a plastic bag or covered bowl and let them steam for 10 minutes to loosen the skins.

Peel away the charred skin from each pepper under cool running water, working carefully to remove all blackened spots while keeping the pepper flesh intact.

Gently cut a slit down one side of each pepper and carefully remove the seeds and ribs with your fingers or a small spoon, keeping the pepper whole.

Combine the cream cheese product, minced garlic, snipped fresh cilantro, lime juice, and ground red pepper in a bowl, stirring until well blended.

Spoon the cream cheese filling evenly down the center of each roasted pepper, dividing the mixture among all four peppers.

Roll each filled pepper gently from one side to enclose the filling, or fold the sides inward to create a bundle.

Arrange the roll-ups seam-side down on a serving plate and serve at room temperature or chilled.