1 (8 oz.) cream cheese, softened
1 c. shredded Cheddar cheese
1/2 c. sliced ripe olives
2 tbsp. cilantro
2 tbsp. sliced green onions
1/2 tsp. garlic powder
4 (10-inch) flour tortillas
1/2 (7 oz.) jar sliced jalapeno peppers

Combine all filling ingredients in mixing bowl. Mix well. On each tortilla, spread about 1/2 cup mixture. Roll up tightly (jelly roll fashion). Wrap in Saran Wrap. Refrigerate at least 2 hours. Cut each tortilla into 12 slices.

Makes 48.