- 8 ounces cream cheese
- 2 whole jalapeño peppers, seeded and finely chopped
- 1 bag of fresh spinach, steamed, chopped and squeeze any excess water (frozen may be substituted, thawed and chopped, squeezing any excess water)
- 1 package soft flour tortilla
- 1/2 cup of red roasted peppers, chopped
In a food processor cream the cheese, jalapeños and spinach. Spread mixture to cover tortilla, sprinkle cream cheese mixture with chopped red roasted peppers. Roll tortilla and wrap in plastic wrap. Refrigerate for at least 4 hours or until just before serving. Then, cut into 1/2 inch slices and serve.