Southwest Pepper Rolls

Southwest Pepper Rolls
Serve on a pretty party tray with cilantro sprigs for garnish.

Servings: 8
Make about 24 slices

• 2 medium red bell peppers
• 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 thin strips.

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.

Per Serving: 56 Calories; trace Fat (4.5% calories from fat); trace Saturated Fat; 4g Protein; 10g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 157mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Other Carbohydrates.