Fiesta Rolls
From: Diabetic LivingThese pinwheels of hot and sweet peppers are packed with flavor. This recipe makes a great snack or party appetizer that can be made ahead up to six hours before serving.
Servings: Makes 8 to 10 servings (about 24 pieces).
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Ingredients
2 large fresh poblano peppers
2 medium red sweet peppers
1/2 of an 8-ounce tub (1/2 cup) 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 7-or 8-inch flour tortillas
Directions
1. 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.
2. 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).
Nutrition Facts
Calories 67, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 61 mg, Carbohydrate 11 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 19%, Vitamin C 91%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch .5.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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