• 4 ounces cream cheese, at room temperature
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (4 ounces) diced green chiles
• 3 green onions, sliced
• 1/2 cup chopped red bell pepper
• 1 can (2 1/4 ounces) chopped ripe olives, drained
• 4 (8-inch) soft taco-size reduced-fat flour tortillas
• Bottled chunky salsa

Directions

1. Combine cream cheese, cheddar cheese, chiles, green onions, bell pepper and olives in medium bowl.
2. Spread 1/2 cup cheese mixture on each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.
3. Remove plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.

Nutrition Information