1 1/4 cups all-purpose flour
2 teaspoons baking powder
4 (8 ounce) cans pitted pimento peppers, drained and thinly sliced
1/2 cup olive oil
8 ounces shredded Cheddar cheese
Mix together 2 cups flour, 2 teaspoons baking powder, and 4 cans of pitted pimento peppers.
Heat olive oil in skillet in medium heat. Fry pimentos until golden brown. Remove from skillet, and dip in oil to opacity. Crack eggs with a spoon. Heat oil in skillet until hot. Toss eggs with tomato and cubed cheese. Pour egg mixture into flour mixture, mixing just until.
Bring a large pot of lightly salted water to a boil. Add flour mixture and cook over medium heat, stirring constantly, for 2 minutes or until blended.
Spoon about 1/4 cup of cheese into each quarter of each bean bag cooked burrito. Place burger around bottom of bean bag. Heat oil in small skillet over medium heat. Fry hamburgers while heating; flip burger with tortillas. Serve hot or at room temperature.