3/4 cup white wine
1 onion, chopped
2 cups shredded Cheddar cheese
1 1/2 cups diced green bell pepper
1 cup sliced red bell pepper
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon dried minced onion
1 teaspoon dried tarragon
1 cup crushed tortilla chips
2 cups shredded Mexican-style flour tortilla
In a large and heavy skillet, cook onion, cheese and pepper over medium heat until softened. Reduce heat to low, sprinkle with oregano, basil, bell pepper and red bell pepper. Stir in cheese mixture, red pepper mix, taco seasoning, and crushed tortilla chips. Adjust seasoning to taste and toss lightly.
Place shredded Mexican-style flour tortilla on a plate above lemon-lime flavored tortilla and arrange tortillas on top of one another. Top with remaining tomato mixture. Serve hot.