Preheat the oven to 450 degrees F. Check the crabmeat for pieces of shell and cartilage. In a large skillet, heat the oil over medium heat. Add the green, red, and yellow (if using) bell peppers, onion, and garlic. Cook for 5 to 10 minutes.

In a large bowl, combine the crabmeat, cilantro, mayonnaise, cayenne, cumin, 1 cup of the Cheddar, 1 cup of the Monterey Jack, lime juice, and jalapeno. Gently fold the ingredients together to avoid breaking the crabmeat.

Place 6 tortillas on large oiled baking sheets. Divide the pepper-onion mixture equally among the tortillas. Divide the crabmeat mixture equally among them. Sprinkle the remaining ½ cup Cheddar and the remaining ½ cup Monterey Jack on top and cover with the tortillas left in the package. Lightly spray the top of each tortilla with vegetable cooking spray. Bake for 7 to 10 minutes. Cut each tortilla into quarters and garnish with lime slices, salsa, sour cream, and/or guacamole.