Spinach and Jalapeno Roll-Ups
1 9-ounce package frozen spinach
1 8-ounce package cream cheese, softened
2 jalapeno chiles, minced
1 8-inch flour tortillas
Roasted red bell pepper, cut into four 8-inch strips
Cook spinach as directed on package. Place in colander or strainer and rinse with cold water to cool. Squeeze to remove as much moisture as possible. In food processor bowl with metal blade, combine cream cheese and chiles and process until smooth. Add spinach and process until just blended. Place 1 tortilla on work surface.
Spread ¼ of spinach mixture over tortilla, leaving ½-inch border on one side. Place strips of roasted pepper, piecing together if necessary across middle of tortilla. Roll tortilla toward border, making sure it is tightly rolled but easing pressure to avoid forcing out filling.
Wrap in plastic wrap and repeat with remaining tortillas, spinach mixture and roasted peppers. Refrigerate at least 1 hour before serving. To serve, cut each roll diagonally into 8 slices.
Makes 32 appetizers.
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