Chile n' Cheese Spirals

Chile n’ Cheese Spirals

1 cup Shredded Cheddar Cheese
4 oz. Cream Cheese (1/2 of 8-oz. pkg), softened
1 can (4 oz) dice green chile pepper, drained
1/4 cup sliced green onions
1 can (2 oz.) chopped, pitted ripe olives, drained pitted ripe olives,
drained
4 (8-inch) flour tortillas
1 jar (16 oz) salsa

In medium bowl stir together Cheddar cheese, cream cheese, chile
peppers, green onions and olives. Spread about 1/2 cup of the cream
cheese mixture over each tortilla. Roll up tortillas; wrap in plastic
wrap. Chill for 1-4 hours.

Before serving, cut off ends of rolls and discard. Cut rolls crosswise
into 1-inch slices. Serve with salsa