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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Very, Very good, if you can find the sundried tomato tortillas, they add a wonderful taste, as compared to the plain ones. We pass the salsa also, with the sour cream. More heat can be added if desired and the recipe can be scaled down to one or two. Ingredients:
6 inches 10-inch sun-dried tomato tortillas |
1 tablespoon olive oil |
2 red peppers, thinly sliced |
1 large onion, 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:
1. In a large skillet heat oil.
2. Cook peppers, onions, garlic, jalapeno, chili powder, cumin and cayenne, stirring often until peppers and onions are limp, about 5 minutes.
3. Remove from heat and add olives.
4. Arrange 3 tortillas in single layer on baking sheets.
5. Divide onion and pepper mixture evenly over tortillas, spread to 1/2 inch off edges.
6. Top with shredded cheese, spread evenly between 3 tortillas.
7. Place remaining 3 tortillas on top, press down lightly.
8. Bake at 450 degrees until tortillas are lightly browned.
9. 8 to 10 minutes.
10. Cut into 4 to 6 wedges.
11. Arrange on platter and serve with sour cream, if desired.
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