Ingredients
8 oz. cream cheese, softened
1 cup shredded medium cheddar cheese
1/2 cup sliced ripe olives
2 Tablespoons fresh cilantro chopped
2 Tablespoons sliced green onions
1/2 teaspoon garlic powder
4 10-inch flour tortillas
1/2 (7-oz.) jar whole red jalapeño peppers with each pepper split in half and seeded
Preparation
In medium mixing bowl, combine all filling ingredients. Mix well. On each flour tortilla spread about 1/2 cup filling mixture. In center of each tortilla, place 6 jalapeño pepper halves lengthwise across tortilla. Roll tortilla up tightly jellyroll fashion. Wrap in plastic. Refrigerate at least 2 hours or until chilled. To serve, cut each tortilla roll into 12 slices.
