Soften the Velveeta cheese.

Place the softened Velveeta between two sheets of wax paper.

Roll the Velveeta into a rectangle approximately 1/4 inch thick.

Spread the softened cream cheese evenly over the Velveeta rectangle.

Sprinkle chopped ripe olives and diced Ortega chilies over the cream cheese.

Roll the rectangle tightly like a jelly roll, starting from the long edge.

Cut the roll in half.

Wrap each half in wax paper, then in foil.

Chill the cheese rolls in the refrigerator for at least 15 minutes before serving.

Alternatively, freeze for later use.

Serve chilled with crackers.