Ingredients
5
Old El Paso™ flour tortillas for burritos (8 inch; from 11.5-oz package)
Olive oil
2
cups shredded pepper Jack or Monterey Jack cheese (8 oz)
1/2
cup roasted red bell peppers (from 7-oz jar), drained, finely chopped
1/2
cup pitted ripe olives, drained, chopped
1
to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1
teaspoon adobo sauce (from can of chipotle chiles)
1/4
cup finely chopped fresh cilantro
Preparation
Heat oven to 400°F. Place tortillas on 2 large cookie sheets. Brush tortillas lightly with oil; prick tortillas several times with fork. Bake 6 minutes or until lightly browned and puffed. Cool.
Meanwhile, in medium bowl, mix remaining ingredients. Sprinkle cheese mixture evenly over tortillas. Bake 6 to 8 minutes or until cheese is melted. Cut each tortilla into 6 wedges; serve warm.
