3 (10 inch) flour tortillas
8 oz. shredded Cheddar
4 oz. diced jalapeno chiles
butter, liquid is easy
1 jar picante salsa
1 carton sour cream
2-3 sliced ripe olives

Lightly "butter" both sides of tortillas and stack in cast iron skillet, layering cheese and peppers between first and second tortilla and second and third tortilla, holding back cheese and peppers and salsa for topping.

Brown over medium heat, turning the stack until well browned on both surfaces and internal cheese is well melted. Remove from heat. Cut into 6-8 wedges. Top with cheese, peppers, dollop of sour cream, salsa and 2 slices of olive.