4 ounces softened cream cheese
1 cup shredded cheddar cheese
1 can (4 ounces) diced green chilies
1/2 cup chopped red bell pepper
1 can (2.25 ounces) chopped ripe olives
4 taco size flour tortillas
Combine cream cheese, cheddar cheese, chilies, peppers and olives in medium bowl. Spread 1/2 cup cheese mixture on each tortilla, roll up. Wrap each roll in plastic wrap; chill for one hour. Remove plastic wrap, slice each roll into six 3/4 inch pieces. Can serve with salsa for dipping.