Recipe by Derf
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.
Top Review by French Tart
Guess what Derf! I HAD sun-dried tortillas, as you can see from the photos! This was a wonderful recipe and all because they are baked to finish them off! I made this exactly as posted, but with one small addition - I used a little yellow pepper as well as the red. These were gorgeous, and I am going to serve them to another zaar member, Lindseylcw, who is visiting me this weekend, for her first meal of the holiday! This reicpe is a keeper for me and very much enjoyed. Merci Derf! Made for the Hot and Spicy event in the Photos Forum. FT:-)
- 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 See How It's Made
- 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.