8 oz. sour cream
2 8-oz. cream cheese
1 bunch green onions, finely chopped
4-6 jalapeno peppers
8-10 large flour tortillas
1 jar picante sauce

Remove seeds from peppers and chop fine Let cream cheese soften; fold in sour cream and mix well. Fold in onions and peppers.

Spread mixture on tortilla and roll like a jelly roll. Refrigerate rolls 2-3 hours; then slice into 1-inch slices. Serve with picante sauce for dipping.