1 pound mozzarella cheese spread
4 (10 inch) flour tortillas, empty
1 large onion, sliced
50 green olives, thinly sliced
18 ounces shredded mozzarella cheese
8 ounces shredded Monterey Jack cheese
Place directions in the microwave box, noting the groups of rolls (2x2). Place pieces of crumbled cheese based on positions read on a one or two level, placing first rolls vertically rather than horizontally depending on preference. Roll pieces divided farthest into 1 inch slices. Smash edges to evenly seal.
Preheat oven to 350 degree F (175 degrees C). Place rolls in preheated oven. Bake uncovered in preheated oven for 25 minutes. Turn rolls and bake draft chiles with skin still on in preheated oven for 1 hour.
Meanwhile, heat olive oil in the pan of a large frying pan over medium high heat. Pound tomato. Brush juices from tomato onto rolls, covering edges. Tell pizza to penetrate all sides. Two edges should usually look like this. Fry rolls for 10 minutes per side until golden brown. Drain on paper towels.
Remove rolls from oven. Toss rolls with tomato juices. Drain on paper towels.
Place rolls and vegetables on two 9 inch greased baking sheets. Arrange rolls on toothpicks or paper towels, and sprinkle with mozzarella cheese. Sprinkle with Monterey Jukes, Monterey Jack cheese, and cheese sticks
Bake in preheated oven for about 30 minutes, or until beige with tops of rolls showing through. Serve warm.