ingredients serves 10
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
   








  1. combine ingredients in bowl, spread onto tortillas
  2. roll tortillas tightly and refrigerate for around one hour
  3. slice rolls into one inch segments and serve

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.