1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained (optional)
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
5 flour tortillas (10 inches), room temperature
Fresh parsley for garnish
Salsa
Directions:
In a large bowl, beat the first seven ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired. Yield: about 4 dozen.
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