Roasted Red Pepper Rollups

1. 1

   Drain roasted peppers, and pat dry with paper towels; coarsely chop.

2. 2

   Spread tortillas evenly with goat cheese, and spread guacamole evenly over cheese.

3. 3

   Sprinkle with chopped red pepper and ground pepper. Roll up, pressing edges to seal; cut each roll into 6 slices using a serrated knife. Secure slices with wooden picks. Garnish, if desired.

4. 4

   Note: If time permits, wrap rolls in plastic wrap, and chill 1 hour before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.