4 (8 oz. ea.) pkgs. cream cheese, at room temp.
2 cups finely diced ham (sandwich thickness)
1/2 (6 oz.) can olives, diced (drain well)
8-10 large Jalapeno peppers
2 Serrano peppers
1 large Anaheim pepper
1/4 large red bell pepper
1/4 large yellow red pepper
green onion tops, chopped (optional)
1 pkg. fresh medium or large flour tortillas (10-12 count)

Take out the cream cheese at let it get to room temperature. Do this first and by the time everything else is prepared the cheese will be soft.

Roast all of the peppers in the oven and peel if desired (that's how I do it). Remove all seeds and pepper ribs. Wear rubber gloves and a mask if necessary. Try not to run the peppers under water while cleaning out the seeds because you lose the juices from the peppers. Finely dice all of the peppers.

In a medium sized bowl add the diced ham, diced peppers and 1/2 of a can of finely diced olives. You can also add some green onion, but be careful as it can overpower the flavor of the peppers. Even as much as an inch long piece can over do it. Thoroughly mix everything up (like tossing a salad) and set aside to let the flavors marry together.

In a large bowl, cut the cream cheese into 4 or 6 pieces so that its easier to mash up and start adding the ham/pepper mixture. Continue mixing/mashing until everything is well blended together.

Note: Use a food processor if you want the mixture to be pink.

Lay out a tortilla, and with a butter knife, spread out the mixture to completely cover the tortilla, making sure its about an 1/8 to 3/16-inch thick. Roll the tortilla up being careful not to break the tortilla and wipe off any excess that seeps out. Make sure that the seam is down. Repeat this process until you run out of mix or tortillas.

Place the tortilla rolls on a platter and cover with aluminum foil or put them in some large Tupperware type containers with a lid. Don't use cling wrap as it tends to collect moisture underneath which makes the tortillas soggy.

Place them in the refrigerator for 4 to 6 hours or until the cream cheese hardens.

Take out a chilled roll and put it on a cutting board. With a bread knife or very sharp slicer knife (serrated works the best), trim off the ends and eat them and slice the rest up into whatever desired thickness you'd like. I go about 3/8 to 1/2-inch.

You can also use the soft mix for spreading on crackers too. That's what I do with any extra.

ENJOY!

Submitted by: Mike Smith