1/2 cup garden vegetable cream cheese
4 flour tortillas (8-10 inches diameter)
1 cup lightly packed spinach leaves
1 tomato, thinly sliced
3/4 cup shredded carrot
8 slices (1 oz each) Muenster or Monterey Jack cheese
1 bell pepper, chopped
Spread 2 Tbsp cream cheese over each tortilla. Top with spinach and tomato to within 1 inch of edge. Sprinkle with carrot. Top with cheese. Sprinkle with bell pepper. Roll up tortillas tightly. Secure with toothpick.
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