|2 oz can chopped black olives||8 oz cream cheese, softened|
|4 oz jar sliced pimento peppers, drained||4 oz can diced green chiles|
|3 tablespoons hot pepper sauce||2 green onions, minced|
|5 10" flour tortillas||3 tablespoons chopped fresh cilantro|
Notes - The original recipe called for 10 tortillas but I always end up using about half of that somehow. For a milder spiciness and taste, spread on thinner and use more tortillas.