Roasted red bell pepper, cut into four 8-inch strips
Cook spinach as directed on package. Place in colander or strainer and rinse
with cold water to cool. Squeeze to remove as much moisture as possible. In food
processor bowl with metal blade, combine cream cheese and chiles and process
until smooth. Add spinach and process until just blended. Place 1 tortilla on
work surface.
Spread ¼ of spinach mixture over tortilla, leaving ½-inch border on one side.
Place strips of roasted pepper, piecing together if necessary across middle of
tortilla. Roll tortilla toward border, making sure it is tightly rolled but
easing pressure to avoid forcing out filling.
Wrap in plastic wrap and repeat with remaining tortillas, spinach mixture and
roasted peppers. Refrigerate at least 1 hour before serving. To serve, cut each
roll diagonally into 8 slices.
