Makes 12 servings

3 10-inch red tortillas

3 (10-inch) green tortillas

3 (10-inch) white tortillas

1 pound whipped cream cheese

1 (1-pound) pack deli sliced turkey

• Lay out tortillas.

• Spread a thin layer of cream cheese on the tortilla, followed by a layer of turkey, leaving about one inch at the edge of each tortilla, and then spread a layer of Palisade Peach Chutney on the turkey.

• Roll tightly, wrap in plastic wrap and chill in the freezer for 1 to 1 1/2 hours.

• Remove and let sit for 5 minutes.

• Remove plastic wrap and slice as thick or thin as you like.

Palisade Peach Chutney:

Makes 2 1/2 cups

1/2 cup cider vinegar

1/2 cup loosely packed brown sugar

1/2 cup white or raw sugar

1 large sweet red pepper, seeded, diced into ¼-inch pieces, yielding about ½ cup

1 small white onion, peeled and diced, about ½ cup

1 small jalapeño pepper, vein removed, seeded and diced, 2 tablespoons

1/3 cup white raisins

1 tablespoon finely chopped garlic

1 tablespoon finely chopped ginger

1/2 teaspoon salt

1 ½ pounds firm, peaches, Elberta's or Red Globes, blanched to remove skin, pit removed, sliced into wedges

• Put vinegar and both sugars into a nonreactive pot, place over medium heat and bring to a boil.

• Add red pepper, onion, jalapeño, raisins, garlic, ginger and salt and simmer for 10 minutes.

• Add peach segments and simmer an additional 5 to 10 minutes.

• If peaches are still firm, allow to cook several more minutes. If you like thicker syrup, you also may cook an additional minute or two to reduce liquid.

• Remove from heat and cool for 15 minutes in the pot.

• Serve at room temperature.

• Transfer all excess to a clean container and refrigerate for up to one week.

- Holly Garcia, chef/owner-partner SMT Catering, Grand Junction

Nutritional information per serving: 438 cal., 16 g fat (8 g sat.), 52 mg chol., 990 mg sodium, 3 g fiber, 16 g pro.

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