In a medium bowl, combine the mayo, cream cheese, mustard, Worcestershire, pimientos, jalapeno, green onion and cayenne. Add the cheeses and beat with a mixer on low for 30 seconds to combine, then increase the speed to medium-high and mix for 2 to 3 minutes until creamy.

Spread a quarter of the cheese mixture onto each tortilla, making sure to cover the entire tortilla with the pimento cheese. Starting at one end, tightly roll up each tortilla. Wrap each roll in plastic wrap and chill for at least 1 hour.

When ready to serve, remove from the refrigerator, unwrap, and slice into 1-inch rounds. Serve chilled or room temperature.