Mexican Pinwheels - cooking recipe

Ingredients

8 oz. sour cream
1 (8 oz.) pkg. cream cheese
2 chopped jalapeno peppers
1 (4 oz.) can diced green chilies, drained
1 (4 oz.) can chopped black olives, drained
1 c. grated Cheddar cheese
1/2 c. chopped green onions
salt to taste
5 (10-inch) soft flour tortillas

Preparation

Mix all filling ingredients; divide and spread evenly over the tortillas.
Roll up.
Cover with plastic wrap, twisting ends. Refrigerate several hours.
Unwrap.
Cut in 1/2-inch slices (electric knife works best).
Discard ends.
Serve with picante sauce or salsa.