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Wednesday, August 10, 2011

Roasted Red Pepper Pesto Roll Ups

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I think I’ve mentioned before that Ryan and I work at the same place. It’s a huge company, so our actual interactions are few and far between…but then there’s this little thing called instant messenger. I love to take advantage of instant messenger: to tell Ryan my latest dinner inspiration idea, to ask him about our weekend plans, and, usually, to ask what time we’re leaving that day. When Ryan IMs me, however, I know something is up. The man is constantly in meetings and when he’s not, he’s furiously trying to catch up on work…so an IM from him is more of a rarity.

His latest IM? To inform me that he had a food day at work. In two days. (Thanks for the notice, pal)
Two days might seem like a long time to you, but I’m the type of person who wants to plan out exactly what fabulous food I’m going to send with him. I usually consider about ten different options before narrowing it to five, then three, and then letting Ryan make the final choice. Two days meant minimal time for this (albeit, annoying) process, especially since I already had plans the next two evenings.
Thus, I needed something quick and easy. Though I normally whip up a dessert, his group was responsible for bringing side dishes this time. Thankfully, I had a batch of homemade pesto sitting in my fridge and a jar of roasted red peppers in my pantry. I picked up some tortillas and cream cheese and I was in business.

These are simple, but tasty! If you are able, roll them up and store them in the fridge overnight and then slice just before serving. I had to slice immediately and I think they would’ve held together better after resting in the fridge.

Note to self: Sometimes you don’t need to pull out all stops and impress people with an elaborate and complicated dish. Sometimes all you need is 30 minutes and 4 ingredients. 

Roasted Red Pepper Pesto Roll Ups

-flour tortillas (10-pack)
-cream cheese (1 8 oz. package)
-roasted red peppers (1 jar)
-pesto (~1/2-3/4 cup, homemade or store-bought)

1. Spread cream cheese on tortilla. Spread a thin layer of pesto over the cream cheese. Top with 1-2 roasted red peppers.
2. Roll tortilla up tightly. Slice in 1-inch sections.