2 lg. flour tortillas (10 inch)
2 tsp. vegetable oil
1/4 c. sour cream
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 lg. tomato, seeded and chopped (1 1/2 c.)
1/2 c. sliced ripe olives
1 c. (4 oz.) Sargento Fancy Shredded Mild Cheddar Cheese
1 c. (4 oz.) Sargento Shredded Monterey Jack or low Moisture Part-Skim Mozzarella Cheese
1/2 c. (2 oz.) Sargento Fancy Shredded Parmesan cheese
1/2 c. thinly sliced green onions

Place tortillas on foil-lined baking sheet. Brush oil evenly over tortillas. Bake at 450 degrees F. 3 to 4 minutes or until golden brown. Spread sour cream evenly over tortillas; top with spinach, tomato and olives. Sprinkle Cheddar, Monterey Jack and Parmesan cheeses evenly over tortillas. Bake at 350 degrees F. 5 to 8 minutes more or until cheese is melted. Sprinkle with green onions. Cut into wedges with pizza cutter or scissors. Makes 12 appetizers.