10 lg. flour tortillas
8 oz. cream cheese, softened
2 to 3 green onions with stems
1 tbsp. jalopenos, finely chopped
1 tsp. garlic powder

Slice onions into thin slices and mix with cream cheese, jalopenos and garlic powder. Spread 1 tablespoon of cream cheese mixture on each tortilla. Roll tortilla and cut into 1 1/2-inch slices.

Serve with picante sauce.

(Make cream cheese mixture 12 to 24 hours before serving to allow mixture to become more flavored - refrigerate.)