Finely chopped chipotle peppers in adobo sauce bring a little heat to these cream-cheesy appetizer roll-ups.
What You Need
Original recipe yields 16 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 tsp. finely chopped chipotle peppers in adobo sauce
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup chopped red pepper s
2 Tbsp. chopped fresh cilantro
4 flour tortilla s (8 inch)
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Let's Make It
Beat cream cheese, sour cream and chipotle peppers until well blended.
Stir in cheddar, red peppers and cilantro; spread onto tortillas. Roll up tightly.
Cut each into 8 pieces to serve.
Roll-ups can be prepared ahead of time. Tightly wrap each roll-up in plastic wrap. Refrigerate up to 4 hours. Slice just before serving.
How to Freeze leftover chipotle peppers
Spoon out extra peppers in sauce into an ice cube tray and place in freezer. When solid, pop out the individual portions into a freezer storage bag.
For spicier roll-ups, increase chipotle peppers to 1 Tbsp.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.