Chile n' Cheese Spirals

By RogRot

Ingredients

• 4 oz Cream cheese, softened
• 1 c. (4 oz.) Shredded Cheddar Cheese
• 1/2 c. (4-oz. can) Diced Green Chiles
• 1/2 c. (about 3) sliced green onions
• 1/2 c. Chopped red bell pepper
• 1/2 c. (2 1/4-oz. can) chopped ripe olives
• 4 (8-inch) soft taco-size flour tortillas
• ORTEGA® Thick & Chunky Salsa

Preparation

Step 1

1. COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper & olives in medium bowl.
2. SPREAD ½ c. cheese mixture over each tortilla; roll up.
3. Wrap each roll in plastic wrap; refrigerate for 1 hour.
4. REMOVE plastic wrap; slice each roll into six ¾-inch pieces.
5. Serve with salsa for dipping.