2 (8 oz.) pkg. cream cheese (room temperature)
1 tsp. finely grated onion
2 tbsp. sour cream
1 tbsp. picante sauce (mild)
1 (4 oz.) can whole jalapeno pepper (chopped fine)
2 tbsp. pimento, finely chopped
12 flour tortillas

Mix cream cheese, onion, sour cream and picante sauce. Drain jalapenos. Remove stems and seeds, dice as finely as possible. Fold into cream cheese mixture. Spread generously over 12 tortillas.

Roll as tightly as possible. Place on cookie sheet, cover and cool in refrigerator for about 4 hours. When chilled, slice crosswise, making pinwheel size bites and serve. Garnish with fresh parsley, if desired. These are very good at Christmas time.

P. S. Refrigerate any leftovers. They keep very well.