1 (5 oz.) jar processed cheese spread with jalapenos
1 1/2 cups (6 oz.) Shredded Colby Cheese
4 (8-inch) flour tortillas
1 (4 oz.) jar sliced pimientos, drained well
1 (4 oz.) can diced green chilies, drained

Combine cheeses in bowl or food processor fitted with plastic blade. Spread one tortilla evenly with 1/4 of cheese mixture to within 1/2-inch of border. Top with second tortilla then spread with 1/4 more of cheese mixture and sprinkle with 1/2 of green chilies and 1/2 of sliced pimientos.

Roll tortillas tightly until about 2-inches in diameter. Wrap tightly in foil.

Make second roll using remaining ingredients.

Refrigerate wrapped rolls for several hours or overnight. Remove from foil and slice rolls into 1/4-inch thick rounds.

Place on baking sheet sprayed with non-stick spray. Bake in a preheated 375°F oven for 15 to 20 minutes or til lightly golden and crisp on top.

Makes about 24 appetizers.

Submitted by: Tamara