Ingredients
11 ounces cream cheese, softened1/4 cup minced green onions3 tablespoons chopped green chiles or jalapeno peppers3 tablespoons chopped ripe olives3 tablespoons diced pimientos, drained3 tablespoons finely chopped pecans or walnuts1/8 teaspoon garlic powder5 flour tortillas (8 inches)
Preparation
In a small bowl, beat cream cheese. Stir in green onions, green chiles, olives pimientos, pecans and garlic powder. Spread over tortillas. Roll up tightly. Wrap in plastic. Refrigerate for at least 2 hours. Cut into 1/2-in. pieces.
