Recipe(tried): Tortilla Rollups - 2 ways

I make two different types, and while they differ somewhat in complexity, they are both delicious and get rave reviews.


SIMPLE TORTILLA ROLLUPS

Spread a thin layer of cream cheese on a flour tortilla, all the way to ends. Lightly spoon Pace Picante Sauce over cream cheese. Roll tightly, and refrigerate for several hours. Cut into 1-inch slices and serve. (The first and last slice are usually a little raggedy, so I put them in a baggie and keep them in the fridge for my family to munch on, instead of serving to guests.)


DELUXE TORTILLA ROLLUPS

1 dozen burrito-size flour tortillas (you won't need them all)
1 pint sour cream
12 to 16 oz. cream cheese, softened
1 lb. pork sausage, plain or spicy (Jimmy Dean works great)
1 small can diced black olives
1 4 oz. can diced green chilies

(Optionally, diced jalapeno to taste. I usually use around 4 oz, but I like it hot and spicy!!)

Cook and drain sausage. Blend cream cheese and sour cream. Add sausage, still a bit warm (this helps thin the cream cheese). Add olives and chilies; stir until smooth. Spread thinly on tortilla, and roll. Chill before slicing, about 1 inch wide.