4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 (4 ounce) can diced green chilies
1/2 cup sliced green onions
1/2 cup chopped red bell pepper
1/2 cup chopped ripe olives
4 (8 inch) soft taco size fflour tortillas
Thick and chunky salsa
In bowl, combine cream cheese, cheddar cheese, chilies, onions, bell pepper and olives. Spread 1/2 cup cheeese mixture onto each tortilla. Roll up. Wrap each roll in plastic wrap. Chill for 1 hour. Remove plastic wrap. Slice each roll into six 3/4 inch pieces. Serve with salsa for dipping.
Makes 24 appetizers.