Ingredients
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1 tablespoon olive oil
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1 large onion, thinly sliced
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6 inches 10-inch sun-dried tomato tortillas
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1/2 cup chopped black olives
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2 cloves garlic, smashed
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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2 cups shredded cheese
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sour cream
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2 red peppers, thinly sliced
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2 jalapeno peppers, thinly sliced
Instructions
- 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.