1 package Cream Cheese (11 oz.) -- softened
1 can chopped Green Chiles (4 oz.)
1 can chopped Black Olives (4 oz.)
1 jar chopped Pimiento (4 oz.)
1 teaspoon Tabasco sauce or to taste
8 Flour tortillas (8-inch)
Place cream cheese into small bowl. Drain chiles, olives and pimiento and add to cheese. Mix well until blended thoroughly. Spread mixture about 1/4 inch thick on one side of each tortilla and roll up tightly. Wrap in waxed paper; chill at least 2 hours or overnight. Slice rolls into 2-inch slices and serve with salsa.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved