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. to 10 minutes.
10. Cut into 4 to 6 wedges.
11. Arrange on platter and serve with sour cream, if desired.