INGREDIENTS
1 jar (12 ounces) roasted sweet red peppers, drained
1 cup Pine River Garlic & Herb Cold Pack Cheese, divided
3 spinach tortillas (8 or 10 inches)
DIRECTIONS
Pat red pepper strips dry with a paper towel. Spread a 1/3 cup garlic & herb cheese over each tortilla; layer with red pepper strips. Roll up tightly. Wrap in plastic wrap.
Refrigerate for at least 1 hour or until firm. Unwrap; cut each roll widthwise into 1/2-inch slices.
Recipe and photos courtesy of Dairy Farmers of Wisconsin. Visit: WisconsinCheese.com.