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 cheese; spoon down centers of tortillas. Roll up; place, seam-sides down, in 13x9-inch pan. Drizzle with dressing; top with salsa and remaining cheese.
BROIL, 6 inches from heat, 3 to 5 min. or until cheese is melted.
