Cream cheese and roasted chilies all rolled up into a Mexican tortilla pinwheel.
Place cream cheese in a bowl. Stir until smooth.
Drain green chilies and add to cream cheese. Add bell peppers and chives. Stir until well incorporated.
Divide mixture into four equal parts. Spread mixture evenly over each tortilla.
Roll up tortillas. Wrap each rolled tortilla in plastic wrap. Refrigerate for 2 hours until chilled through.
Remove plastic wrap and slice each tortilla into 1 inch slices.
Garnish with additional chives and serve.
Can add a finely diced jalapeno for more spice.
If cream cheese is too firm, microwave for 10 seconds until soft enough to stir.