1 pkg. flour tortillas
8 oz. soft cream cheese
Chopped jalapeno (or chili) peppers

Mix cream cheese with finely chopped jalapeno peppers to taste (approximately 2 tablespoons per 8 ounce container). Spread mixture on flour tortillas. Roll up and slice about 1/2 inch wide pieces. (The pinwheels look nicer, if the cheese mixture is spread about 1/8 inch thick before rolling and slicing.)