• 2 (8 ounce) packages cream cheese, softened
• 1 (4 ounce) can diced green chiles, drained
• 1 (4 ounce) jar sliced pimento peppers, drained
• 2 green onions, chopped very fine (green tops included)
• 3 tablespoons hot pepper sauce
• 10 (10 inch) flour tortillas (See note #1)

In a medium mixing bowl, combine cream cheese and hot sauce and mix well. Stir in chiles, pimentos and green onions by hand until well mixed. Spread mixture onto the tortillas. Roll the tortillas up and refrigerate for at least 1 hour. After the tortillas have chilled, slice into 1" slices (you should have a pin wheel) and serve.

Note #1: The number of tortillas will depend on how thick you spread the mixture. I usually get about 7.

Note #2: Before rolling tortillas you can sprinkle with crisply cook bacon, finely shredded cheese, or finely chopped jalapenos for a different taste.

Yields: About 30 servings.

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