1/4 lb. thick sliced roast beef (need about 4 slices)
8 oz. cream cheese
1 (3 oz.) can Old El Paso Peeled Green Chilies, chopped
1 tsp. horseradish

Combine cream cheese, green chilies and horseradish and refrigerate. Cut each roast beef slice in half. Place 1 to 3 tablespoons of the cream cheese mixture on each slice of the roast beef. Gently roll them up, cover and refrigerate. To serve, carefully slice each beef roll into bite size pieces with a sharp knife.