1 can Mexican tortillas (18 to a can)
1/2 lb. sharp cheese, diced into 1/2 inch cubes
1 sm. bottle pickled peppers

Cut tortillas into quarters. Place on baking sheet and put into medium oven (350 degrees) to toast. Remove from oven before entirely crisped. Cut the cheese into 1/2 inch cubes. Place 1 cube on each "tostado" and put them back into oven until cheese melts. Garnish each with a small slice of pickled pepper. Serve hot. Makes 72.