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Prep 25min
Total1hr25min
Ingredients5
Servings32
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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
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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.
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MAKE-AHEAD TIP: Roll-ups can be refrigerated up to 8 hours. Just before serving, cut into slices.
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Nutrition Facts
Serving Size:1 Appetizer
Calories
45
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
60mg
3%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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