Ingredients:

• 2 (8 oz blocks) blocks cream cheese, softened to room temp
• 1/2 cup Pepper Jack cheese, shredded
• 1/2 cup Parmesan cheddar cheese, finely shredded
• 1 teaspoon prepared horseradish, more or less to taste
• 1 teaspoon garlic powder, more or less to taste
• 6 oz. sun-dried tomato pesto, jarred or your own
• 1/2 cup sun-dried tomatoes in oil, drained and chopped finely
• pinch of salt
• pinch of red pepper, if desired
• Roasted red peppers in oil, drained and chopped small
• 1 lb. roast beef, rough chop
• 8-10 large flour tortillas

Directions:

1. Place one whole block of softened cream cheese, horseradish, and garlic powder into a bowl. Using a beater beat cream cheese to well blended and slightly fluffy. Stir in Pepper Jack Cheese, roasted red peppers, and roast beef until well blended. Taste and adjust horseradish and garlic to taste.
2. Using 3-4 of the tortillas spread the cheese mixture over the tortilla. to edges.
3. Starting at one side roll tightly into a spiral roll. Wrap with plastic wrap and refrigerate for at least 30 minutes before slicing into slices with a sharp knife.
4. In a second bowl beat 1/2 block of cream cheese with sun-dried tomato pesto until well blended and slightly fluffy. Stir in Parmesan, salt and red pepper flakes (if desired) until well blended. Taste and adjust spices (salt, pepper, powdered garlic) as necessary.
5. Using 2-3 of the tortillas spread a thin layer of cream cheese mixture over the tortillas to the edges. Starting at one side roll tightly into a spiral roll. Wrap with plastic wrap and refrigerate for at least 30 minutes before slicing into slices with a sharp knife.
6. Refrigerate until ready to eat or any leftovers after serving.