Ham and cheese tortilla rolls

Name: Ham and cheese tortilla rolls
Ingredients: 4 store-bought tortillas; 150 g herbed cheese spread; 8 large slices of turkey ham; 16 slices of processed cheese with cream; 1 medium kapia pepper (150 g)

Appetizers - Ham and cheese tortilla rolls by Ilinca O. - Recipia

Roll the tortillas carefully, without wrapping them too tightly; these ham and cheese tortilla rolls are then sliced. The filling of herbed cheese, ham, processed cheese and kapia pepper strips stays tucked inside the tortilla, with no baking. I prefer to cut them into bite-sized pieces. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Servings: 4. About 420 kcal and 28 g protein per serving.

Ingredients

4 store-bought tortillas
150 g herbed cheese spread
8 large slices of turkey ham
16 slices of processed cheese with cream
1 medium kapia pepper (150 g)

Preparation

1. Wash the kapia pepper, dry it, cut it in half lengthwise and remove the stem and seeds. Then cut it into long strips. 2. Spread 2 teaspoons of herbed cheese on each tortilla, then add 2 slices of ham and 4 slices of processed cheese. 3. Divide the pepper strips between the tortillas and carefully roll each one up, without wrapping it too tightly. 4. Cut the rolls into large or small pieces and serve them with fresh vegetables, olives, red-dyed eggs or other appetizers.

Notes

The rolls keep covered in the fridge for up to 3 days; if you make them ahead, leave them whole and slice them close to serving time. For a gluten-free version, choose 4 certified gluten-free tortillas; the cheeses contain dairy, and regular tortillas contain gluten. I serve them with tomatoes, cucumbers and olives, alongside the other appetizers. Kapia pepper is easier to cut into strips when it’s firm and has no soft spots. After washing it, dry it well so it doesn’t leave water on the filling. If the herbed cheese is very cold, leave it on the counter for 10 minutes so it spreads easily without pulling at the tortilla. Tortilla sizes can vary, so leave a clear edge when spreading the filling. For even slices, use a very sharp knife and wipe the blade between cuts.