1 cup diced well drained bottled roasted red peppers
1/2 cup sliced green onions
1-3/4 cups (7 oz.) Sargento® Traditional Cut Shredded Pepper Jack Cheese
Sour cream or guacamole (optional)
Place tortillas on a foil-lined baking sheet. Brush oil and sprinkle chili powder over tortillas. Bake in preheated 375°F oven 9 to 10 minutes or until crisp and golden brown. (If tortillas puff up during baking, press down with a wide spatula).
Top tortillas with chicken, beans, red peppers, green onions and cheese.
Return to oven; bake 10 to 12 minutes or until heated through and cheese is melted. Cut each tortilla into four to six wedges. Serve with sour cream or guacamole if desired.