5 tablespoons olive oil
1 cup fresh tortillas
1 cup creamy sour cream
1/2 cup dried pimento-stuffed red peppers
ground cayenne pepper to taste
1 chunk Cheddar cheese
Heat olive oil in a large skillet or frying pan over medium heat. Saute the onions until golden and crisp.
Mix pimento, sour cream and pepper until smooth. Form mixture into 5- or 6-inch circle, and chill until set. Spread the cooled tortillas on a medium floured surface. Slice the green peppers, add them to the skillet, salt and pepper. Cook the cayenne pepper into the hot peppers to taste.
Pour into a medium bowl the reserved cream mixture, and stir in the cayenne and Cheddar cheese. Serve immediately.