Siesta Roll-ups

Description
Makes about 24 pieces for 8 to 10 appetizer servings.

See Also
 * Chef Maria Hopps's Cookbookwiki Category
 * More of Chef Maria Hopps's Recipes
 * Interview with Chef Maria Hopps
 * Chef Profile: Chef Maria Hopps
 * Your Personal at Home Chef

Ingredients

 * 2 large poblano peppers
 * 2 medium sweet red peppers
 * ½ of an 8-ounce tub plain cream cheese product (about ½ cup)
 * 2 cloves garlic, minced
 * 1 tablespoon snipped fresh cilantro
 * 1 tablespoon Spanish black olives
 * 1 tablespoon Spanish red pimento stuffed green olives
 * 2 teaspoons lime juice
 * ⅛ teaspoon ground red pepper
 * 4 x 7- or 8-inch flour tortillas

Directions

 * 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.