10 (6-inch) flour tortillas
16 ounces cream cheese, softened
9 ounces Monterey jack cheese, shredded
2 cups homemade or bottled salsa
5 to 6 scallions, chopped
1 (16 ounce) can black olives, drained and chopped
1 ripe avocado, peeled, pitted and sliced thin
Spread each tortilla with a layer of cream cheese. Sprinkle with Monterey Jack cheese, salsa, scallions and olives. Top with some avocado slices. Roll up as tightly as possible and place seam side down in a 13 x 9-inch dish. Cover with plastic wrap; refrigerate for 8 to 24 hours.
To serve, slice into 1-inch rounds.