4 oz. cream cheese, softened
8 oz. shredded mild Cheddar cheese
4 oz. diced green chilies
1/2 c. sliced green onions (about 3)
1/2 c. chopped red bell pepper
1/2 c. chopped ripe black olives (2 1/4 oz. can)
4 soft taco-sized flour tortillas

Combine cream cheese, Cheddar cheese, chilies, green onions, red peppers and olives in a bowl. Spread 1/2 cup cheese mixture over each tortilla. Roll up. Wrap each roll in plastic wrap and refrigerate for 1 hour or more. Remove plastic wrap. Slice each roll into six 3/4-inch pieces. (Usually discard or eat ends.) Serve with salsa for dipping.