Ingredients:
6 inches 10-inch sun-dried tomato tortillas
1 tablespoon olive oil
2 red peppers, thinly sliced
1 large onions, thinly sliced
2 jalapeno peppers, thinly sliced
1/2 cup chopped black olives
2 cloves garlic, smashed
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups shredded cheese
sour cream (optional)
Directions:
In a large skillet heat oil.
Cook peppers, onions, garlic, jalapeno, chili powder, cumin and cayenne, stirring often until peppers and onions are limp, about 5 minutes.
Remove from heat and add olives.
Arrange 3 tortillas in single layer on baking sheets.
Divide onion and pepper mixture evenly over tortillas, spread to 1/2 inch off edges.
Top with shredded cheese, spread evenly between 3 tortillas.
Place remaining 3 tortillas on top, press down lightly.
Bake at 450 degrees until tortillas are lightly browned.
8 to 10 minutes.
Cut into 4 to 6 wedges.
Arrange on platter and serve with sour cream, if desired.
Servings: 3-4
Time preparation: 10 min.
Time total: 25 min.