2 medium red bell peppers 1 3 oz. package cream cheese, softened 3/4 cup picante sauce, mild, medium, or hot Salt, to taste 3 cups shredded or chopped cooked chicken 1/2 cup chopped green onions 8 flour tortillas 1 cup shredded monterey jack cheese Optional toppings: shredded lettuce, sliced black olives, sour cream

Preparation

Chop one pepper and set aside. Coarsely chop remaining pepper and place in blender; blend until smooth. Add cream cheese and picante sauce to blender and mix lightly. Combine chicken, the chopped pepper, green onions, and HALF of the cream cheese mixture in a big bowl. Spoon a generous amount of chicken mixture down the center of each tortilla, roll up and place, seam side down, in a lightly greased 11x7x2″ baking dish. Spoon the remaining cream cheese sauce evenly over all. Cover with foil; bake at 350F about 45 minutes. Take out of oven and sprinkle with the jack cheese. Let stand for 5 minutes. Garnish as desired and/or serve with optional toppings.