3 whole Gouda or Edam cheese rounds (7 oz. each)
1 (15 oz.) can roast beef hash
2 tbsp. thinly sliced green onions and tops
2 tbsp. minced cilantro
1 or 2 tbsp. hot or mild canned chopped chilies
1 lg. clove garlic, minced
1/4 tsp. chili powder
1/8 tsp. ground cumin
12 corn tortillas
Hot or mild salsa

Remove wax covering from cheeses and scoop out interior, leaving 1/2 inch deep shells (reserve scooped out cheese for other use). Place each cheese shell on a small glass serving plate. Mix hash, onions, cilantro, chilies, garlic, chili powder and cumin in 4-cup glass measuring cup.

Microwave at high until hot (about 2 minutes), stirring after 1 minute. Fill cheese shells with hash mixture. Microwave each cheese shell with hash at medium (50%) until cheese softens and just begins to melt (about 30 seconds); repeat with remaining servings.

Overlap tortillas on glass plate; cover with paper towel. Microwave at high until tortillas are warm (about 20 seconds). Spoon hash and cheese mixture onto tortillas. Top with salsa and roll up. 12 servings.