Wrap up an appetizer with easy rolled-up tortillas. The filling is four-ingredient easy.
Spinach and Jalapeño Tortilla Rolls
- Prep Time 25 min
- Total 1 hr 25 min
- Ingredients 5
- Servings 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
Instructions
-
Step1Cook 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.
-
Step2In food processor bowl with metal blade, combine cream cheese and chiles; process until smooth. Add spinach; process just until blended.
-
Step3Place 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.
-
Step4Roll 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.
-
Step5Remove plastic wrap from tortilla rolls. Cut each roll diagonally into 8 slices, trimming ends.
Nutrition
45
Calories
3g
Total Fat
1g
Protein
3g
Total Carbohydrate
0g
Sugars
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;Tips from the
Pillsbury Kitchens
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