2 8-ounce cream cheese
1 cup sour cream
1 bunch green onions, chopped
3 or 4 jalapeno peppers, chopped or 5 tablespoons chopped bottled peppers, no juice
2 to 3 tablespoons Picante sauce (Pace or Ortego – Albertson’s is too sweet)
Put in Cuisinart and blend
1 package flour tortillas
Dampen four or five paper towels, squeeze water out, then flatten out in a stack. Spread flour tortillas with mixture and roll up, so the roll is about the diameter of a 50-cent piece. Roll in damp paper towels. Repeat until filling is used up. Place about six rolls in a damp kitchen towel and roll up. Refrigerate for two to three hours. Paper towels will absorb the moisture. Unwrap. Then slice and serve.