1 (16 ounce) package shredded sharp Cheddar cheese
1 (1 ounce) package taco seasoning mix
1 tablespoon garlic powder
1 (16 ounce) can salsa
1 (2 ounce) can chopped tomato, drained
1 (3 ounce) can sliced pimento peppers, drained
1 (8 ounce) package cayenne pepper, seeded
2 tablespoons olive oil
6 (8 inch) flour tortillas
8 ounces shredded Monterey Jack cheese
In a large saucepan, combine sharp Cheddar cheese, taco seasoning, garlic powder, salsa, tomato, pimento peppers and cayenne pepper. Cook over medium low heat for 5 to 6 minutes, stirring occasionally. Remove from heat. Stir in olive oil and continue to cook for 2 minutes. Transfer to a lightly greased 10 inch dish.
Flatten with 1/4 cup melted Monterey Jack cheese. Place into the prepared baking dish and top with shredded cheese. Cover with plastic wrap and refrigerate for 8 hours, stirring occasionally.