BROWN meat in large nonstick skillet on medium-high heat; drain. Stir in peppers and chili powder; cook 5 min. or until peppers are crisp-tender, stirring occasionally. Remove from heat.
STIR in sour cream and 1/4 cup of the cheese. Spoon about 1/3 cup meat mixture onto each tortilla. Roll up and arrange in 13x9-inch baking pan. Drizzle with dressing; top with salsa and remaining cheese.
BROIL, 4 to 6 inches from heat source, 3 to 5 min. or until cheese is melted and bubbly.
NOTE: I don't use the dressing, just a bit of olive oil. I don't put in the peppers - my kids don't like them. Last - I don't use the chili powder I use EMERIL'S SOUTHWEST SEASONING instead.