Product used in this recipe: Creamy Chipotle Pepper Dip
8 oz. Cream cheese
1/4 cup Pipin’ Hot Pepper Jam
4 Tortillas
6 Bell Peppers Assorted Colors
Preheat the oven to 500 degrees F (260 degrees C). Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled. Cut into ¼” pieces.
Spread a layer of cream cheese onto totillas. Spread Creamy Chipotle Pepper Dip on top of the cream cheese. Hint: Leave one edge of totilla empty. When you roll the totilla the cream cheese and Creamy Chipotle Pepper Dip will spread onto the edge. Top each tortilla with the chopped roasted peppers. Roll each totilla like a jellyroll. Let sit in refrigerator about one hour to firm up the wrap. Slice the rolls into 1 to 1 1/2 inch think pieces. Places on a serving platter. Serve chilled.
