Chef maria

Chef Maria Hopps

Description Edit

Makes about 24 pieces for 8 to 10 appetizer servings.

See Also

Ingredients Edit

Directions Edit

  1. To roast poblano and sweet red peppers, halve peppers and remove stems, membranes, and seeds.
  2. Place peppers, cut side down, on a foil-lined baking sheet.
  3. Bake in a 425 °F oven for 20 to 25 minutes or until skin is bubbly and browned.
  4. Put the peppers in a brown paper bag; let stand for 15 to 20 minutes or until cool enough to handle.
  5. Pull the skin off gently and slowly using a paring knife,cut peppers into thin strips.
  6. Meanwhile, stir together the cream cheese, garlic, cilantro, black and green olives, lime juice, and ground red pepper.
  7. Spread tortillas with cream cheese mixture.
  8. Lay poblano and red pepper strips over cream cheese.
  9. Roll up tortillas.
  10. Wrap with clear plastic wrap.
  11. Refrigerate up to 6 hours.
  12. Unwrap and bias-slice wraps crosswise into 1¼-inch slices.

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