Jalapeno Tortilla Rolls

6 (8-inch) flour tortillas
12 ounces whipped cream cheese
3 Tablespoons chopped jalapeno peppers or green chilies
3 Tablespoons finely chopped pecans
3 tablespoons chopped ripe olives
4 1/2 tablespoons green onions, minced
Dash garlic powder

Combine the cream cheese and all other ingredients.  Spread mixture over top of each tortilla--completely covering to the edges.  Roll each tortilla up tightly, jelly roll style.  Wrap in plastic wrap and refrigerate several hours or overnight.

To serve, cut each long roll into 1/2 inch rounds, and lay, cut side down, on a doily-lined serving tray.  (The cook gets to test the ends as they are not for the serving tray.)

Bonus:  During the Christmas holidays, add some chopped pimento to give that red and green Christmasy touch.

Tim's Notes:  I don't ever see whipped plain cream cheese.  Usually comes in a tub, but all I see are the flavored varieties.  To make your own, take regular cream cheese, room temperature,  and whip it with a mixer.  Add other ingredients, mixing them in by hand.  These have to be made with flour tortillas.  I tried corn tortillas to make this recipe gluten free, and they are just not flexible enough to roll, and the flavor and texture are not right.