Mexican Roll Ups

I'm planning on serving these at the Milton Farmers Market tasting this Friday from 3:30 to 6:30.  If you're in the area, please stop by.  We'll taste 5 regional wines and Dominion Hop Mountain beer from Dover, Delaware.  The roll ups are my cousin Tammy's interpretation of an hors d'oeuvre she had at a party about 20 years ago and they've been staples in my repertoire ever since.

Ingredients
1 8 oz bar cream cheese, softened
8- 12  oz shredded cheddar cheese
1 medium red onion, diced
8 oz black pitted olives, diced
1-2 fresh jalapeno peppers, minced
3-4 large flour tortillas
Salsa (as mild or hot as you like)

With an electric mixer, whip the cream cheese and mix in the cheddar cheese. Add the onion, olives and jalapeno to the cream cheese mixture and fold together by  hand.  Spread mixture on each flour tortilla and roll up tightly.  Cover with plastic wrap and refrigerate (up to 24 hours).  Before serving, cut into 1/2 inch rolls and put out with a bowl of salsa for dipping.