Chile Cheese Roll-ups

Instructions

In a medium bowl, gently blend cheeses, chiles, scallions and olives. Spread half of cheese mixture onto bread, spread evenly. From the longest side, roll up jelly-roll fashion. Wrap the rolls tightly in plastic and chill at least one hour, or up to 24 hours. Using a sharp knife, slice into half-inch thick slices. Serve with salsa.

*Note* I've made this with chopped white onion (I was out of scallions) that I caramelized in a little butter, and it was still wonderful.

Author's Comments

You can also use caramelized white or sweet onion instead of the scallions, but you'll get better color with the green onion. You can use tortillas, but if you use the retangular lavash, every roll is the same size, and there's no waste.