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In a medium bowl mix cheese, chilies and peppers. Soften and keep
warm tortillas so they are pliable. Spread filling over tortillas,
avoiding left and right outer edges. Roll up each tortilla tightly.
Place on platter, cover with plastic wrap and refrigerate for at least
30 minutes. Slice into 1/2 inch slices, discard ends, lay flat on
platter so swirl pattern is face up.
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