8 ounces cream cheese, softened
2 tablespoons diced green chilies, drained
2 tablespoons black olives, chopped
12 teaspoon garlic salt
3 scallions, chopped (white and green)
8 -10 flour tortillas
Combine the 1st 5 ingredients well, adjust seasonings if necessary (the black olives should provide enough salt, but you can add a dash or two of Tabasco if you want it spicier). Spread a tbsp or two on tortilla (to make the tortilla rollable, microwave it for about 10 seconds) and roll tortilla into a cigar shape. Place seam side down on a piece of plastic wrap - wrap tortillas and chill about 1/2 an hour. Cut into 3rds (if using 8in tortillas) or bite sized pieces (I don't serve the ends). Serve with picante sauce.