Wash and dry produce.

Halve, core, and thinly slice green pepper into strips.

In a small microwave-safe bowl, combine sour cream, cream cheese, 1 tsp water (2 tsp for 4 servings), and hot sauce to taste. (Start with half the hot sauce, then taste and add more from there if you like things spicy.) Microwave until softened, 30 seconds. Stir to combine.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green pepper and cook, stirring occasionally, until slightly softened, 2-3 minutes.

Add beef* to pan with green pepper. Season with a big pinch of salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through and green pepper is tender, 4-6 minutes. Carefully drain any excess grease from pan.

Stir in stock concentrate until combined. Turn off heat.

Open package of chicken* and drain off any excess liquid. Swap in chicken for beef. Cook, stirring occasionally, until chicken is browned and cooked through.

Place tortillas on a clean work surface.

Spread one half of each tortilla with half the cream sauce (save the rest for serving). Using a slotted spoon, top cream sauce with beef filling, then sprinkle with cheddar. Fold tortillas in half to create tortilla melts.

Wipe out pan used for filling. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat.

Add tortilla melts (work in batches for 4); cook until tortillas are golden brown and cheese melts, 3-4 minutes per side.

Transfer to a paper-towel-lined cutting board.

Cut tortilla melts into wedges.

Divide between plates and serve with remaining cream sauce on top or on the side for dipping. TIP: This dish pairs well with ripe red wines like Black Saint Peter Old Vine Zinfandel.