Spinach and Jalapeño Roll-Ups

Name: Spinach and Jalapeño Roll-Ups
Prep time: 25 min
Total time: 1 h 25 min
Yield: 32
Ingredients: 1 (9-oz.) pkg. frozen chopped spinach; 1 (8-oz.) pkg. cream cheese, softened; 2 jalapeño chiles, minced; 4 (8-inch) flour tortillas; Roasted red bell pepper (from a jar), cut into 4 (8-inch) strips

14 Ratings

3 Reviews

Prep 25 min
Total 1 hr 25 min
Ingredients 5
Servings 32

Wrap up an appetizer with easy rolled-up tortillas. The filling is four-ingredient easy.

By Pillsbury Kitchens

Updated September 24, 2008

Ingredients

1 (9-oz.) pkg. frozen chopped spinach
1 (8-oz.) pkg. cream cheese, softened
2 jalapeño chiles, minced
4 (8-inch) flour tortillas
Roasted red bell pepper (from a jar), cut into 4 (8-inch) strips

Steps

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

In food processor bowl with metal blade, combine cream cheese and chiles; process until smooth. Add spinach; process just until blended.
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

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

Remove plastic wrap from tortilla rolls. Cut each roll diagonally into 8 slices, trimming ends.