Step 1

Cook spinach as directed on package. Place in colander or strainer; rinse with cold water to cool. Squeeze spinach to remove as much moisture as possible.

Step 2

In food processor bowl with metal blade, combine cream cheese and chiles; process until smooth. Add spinach; process just until blended.

Step 3

Place 1 tortilla on work surface. Spread 1/4 of spinach mixture over tortilla, leaving 1/2-inch border on one side. Place strips of roasted pepper, piecing together if necessary, across middle of tortilla.

Step 4

Roll tortilla toward border, making sure beginning is tightly rolled, but easing pressure as rolling continues to avoid forcing out filling. Wrap in plastic wrap; repeat with remaining tortillas, spinach mixture and roasted peppers. Refrigerate at least 1 hour before serving.

Step 5

Remove plastic wrap from tortilla rolls. Cut each roll diagonally into 8 slices, trimming ends.