Spinach and Jalapeño Roll-Ups

  3 reviews


(9-oz.) pkg. Green Giant™ frozen chopped spinach
(8-oz.) pkg. cream cheese, softened
jalapeño chiles, minced
(8-inch) flour tortillas
Roasted red bell pepper (from a jar), cut into 4 (8-inch) strips


  1. 1 Cook spinach as directed on package. Place in colander or strainer; rinse with cold water to cool. Squeeze spinach to remove as much moisture as possible.
  2. 2 In food processor bowl with metal blade, combine cream cheese and chiles; process until smooth. Add spinach; process just until blended.
  3. 3 Place 1 tortilla on work surface. Spread 1/4 of spinach mixture over tortilla, leaving 1/2-inch border on one side. Place strips of roasted pepper, piecing together if necessary, across middle of tortilla.
  4. 4 Roll tortilla toward border, making sure beginning is tightly rolled, but easing pressure as rolling continues to avoid forcing out filling. Wrap in plastic wrap; repeat with remaining tortillas, spinach mixture and roasted peppers. Refrigerate at least 1 hour before serving.
  5. 5 Remove plastic wrap from tortilla rolls. Cut each roll diagonally into 8 slices, trimming ends.




Nutrition Information

Recipe Step Photos

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