1 sm. box Velveeta Mexican cheese
1 (8 oz.) Philadelphia cream cheese
1 sm. can chopped green chilies, optional

Cut Velveeta in small slabs and lay on waxed paper. After Velveeta and cream cheese softens at room temperature roll Velveeta between waxed paper like a pie crust. Spread with cream cheese and sprinkle peppers on top. Begin at edge and roll like a jelly roll. Fold over ends and roll in chopped pecans if desired. Slice like jelly roll to serve.