Allow cream cheese to soften for about 30 minutes.

Spread cream cheese evenly on tortillas (one quarter block of cream cheese for each).

Sparcely place 1 1/2 teaspoons of jalapeno pieces on top of cream cheese. Tightly roll each tortilla.

Cut into 8 to 10 1-inch pieces and place cut-side down on lined cookie sheet. Cook in 350°F oven for 4 to 5 minutes, until lightly toasted.

Transfer to serving plate and serve with tomato salsa.

TO MAKE up to 24 hours ahead: After rolling tortillas, wrap each individually in plastic wrap and refrigerate. When ready to serve, heat per the above instructions, adding 2 minutes to cook time.