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Preheat oven to 425°F. Halve poblanos and bell peppers and remove stems, membranes and seeds. Place the peppers, cut-sides down, on a foil-lined baking sheet. Bake for 20 to 25 minutes or until skin is bubbly and browned. Wrap the peppers in the foil; let stand for 15 to 20 minutes or until cool enough to handle. Using a paring knife, pull the skin off gently and slowly. Cut peppers into thin strips; pat dry with paper towels.
Meanwhile, in a bowl, stir together cream cheese, cilantro, lime juice, cayenne and garlic. Spread tortillas with the cream cheese mixture. Place the roasted pepper strips over the cream cheese mixture. Roll up the tortillas. Wrap with plastic wrap and refrigerate for up to 6 hours. Unwrap and bias-slice each roll-up crosswise into 8 slices.