Mexican Pinwheels - cooking recipe

Ingredients

2 tomatoes (fresh), diced and drained
3 oz. can green chillies, diced and drained
8 scallion tops, diced
2 (8 oz.) pkg. cream cheese
10 flour tortillas (12-inch)
1 jar Pace mild picante sauce

Preparation

Soften cream cheese; add the tomatoes, green chillies and scallions.
Spread over tortillas with rubber spatula; roll up like a jelly roll.
Refrigerate covered for at least two hours. Slice in 1/4 to 1/2 inch pieces.
Serve, using toothpicks to dip into the picante sauce.