Place cream cheese in a bowl. Cut the olives and jalapenos in very small squares. Put them in bowl with the cream cheese. Pour about 3/4 cup of the jalapeno juice into the bowl (this will allow you to spread the cream much easier). Pour about 3/4 cup of the olive juice in the bowl as well. If you want them spicier, pour more jalapeno juice until it reaches the amount of spiciness you want. Squish the ingredients together with a potato smasher until it is well mixed.
Spread an equal amount of this cream on your flour tortilla (note: tortilla has to be right out of the pkg. do not heat them up). Make sure it's not too little amount you want it to be somewhat thick.
Roll the tortilla up and cut the ends off. Then cut little bit size portions about 1/2 to 1-inch long.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.