1 (8 oz.) pkg. shredded cheddar cheese
1 (4 oz.) can diced green chili peppers
1 jar salsa
1 carton sour cream
1 pkg. of 10 inch tortillas

In a cast iron skillet stack 3 tortillas with cheese and peppers in between. Ending with cheese and peppers on top. Cover and cook on medium-low for 5 minutes. Cut into 6 to 8 wedges. Serve with salsa and sour cream. These are great on a grill or campfire wrapped in foil.