|cream cheese: 8 oz|
|goat cheese: 4 oz|
|whole milk: 1 tsp|
|garlic: 1 clove|
|black pepper: 1/4 tsp|
|red sweet peppers (chopped): 1/2 cup|
|fresh basil (chopped): 1/4 cup|
|flour tortillas: 8 tortillas|
|spinach: 2 cups|
1. For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.
2. To assemble, divide filling among tortillas, spreading to within 1/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 to 24 hours. Tote in an insulated container with ice packs.
3. To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces. Makes 24 servings.
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