I'm not quick at chopping so the prep time was considerably longer for me, but the result was well worth it. Changes I made were to use vegetarian Edam in place of the cheddar, jalapenos for the green chillies - or maybe they're one and the same? - I upped the cumin to 1 tsp and added 1/2 tsp of hot chilli powder to the vegetable mix along with some sea salt & freshly cracked black pepper. Instead of doubling the tortillas I placed another on top, sprayed it with light vegetable oil and sprinkled it with hot chilli powder before baking for around twelve minutes. I used light cream cheese and light sour cream. Thank you, Lvs2Cook, for a tasty and most satisfying recipe!