Pepper Pinwheels

[Guest guest]

Pepper Pinwheels

 

Mildly hot Poblano peppers team up with sweet red peppers for a great

appetizer.

 

Servings: 8

Yields: 24 slices

 

• 2 large fresh Poblano peppers

• 2 medium deep red sweet bell peppers

• 1 tablespoon fresh cilantro, chopped

• 1/2 cup or 4 ounces Tofutti soy cream cheese

• 2 teaspoons fresh lime juice

• 2 small cloves garlic, peeled an minced

•1/8 teaspoon ground red pepper

• 4 - 6 corn tortillas (heated to soften) - alternative: favorite gf crepes

 

Halve red peppers and Poblano peppers; remove seeds and membranes.

Place peppers on a foil lined baking sheet, cut side down. Roast in a

425 degree oven for 20 to 25 minutes. Skin will be bubby and charred

brown. Wrap the peppers in foil and let stand for about 20 minutes.

When cool enough to handle, remove the charred skin by slowly pulling

off. Cut peppers into thin small strips.

 

Stir together the cilantro, cream cheese, fresh lime juice, garlic

and ground red pepper. Spread the Tofutti cream cheese mixture on tortillas.

Place pepper strips over cream cheese and roll up tortillas.

 

Wrap tortillas rolls in plastic wrap and refrigerate for 4 to 6

hours. Unwrap and slice in cross-bias cuts 1 1/4 inch thick. Serve

immediately.