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Tortilla Rolls

1/4 cup cream cheese, softened
3 tablespoons seeded and chopped green chili peppers (see note)
2 teaspoons tomato ketchup
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
5 (10-inch) flour tortillas
8 ounces cooked turkey, sliced
2 tablespoons black olives, chopped

1. In a bowl, with an electric mixer on medium speed, beat softened cream cheese until smooth. Add chopped green chili peppers, ketchup, chili powder, and garlic powder; mix well. Spread over flour tortillas and top with sliced turkey and chopped black olives. Roll up jelly-roll fashion and chill for 2 hours. Slice into 1-inch pieces.

Makes 20.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.