Ingredients

1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 small red onion, thinly sliced
1 garlic clove, crushed
1tbsp olive oil
a pinch of cayenne pepper (optional)
2 flour tortillas 
85g Cheddar, grated
salt and pepper, to season
2 tbsp soured cream, to serve

Method:

Put the peppers, onion, garlic and olive oil in a large non-stick frying pan and stir fry for 6-7 minutes until soft. Season with salt and pepper plus cayenne pepper (if using). Set aside.

Wipe out the pan with kitchen paper and lay a torilla in the base. Sreadit with peppers and onions and sprinkle over the cheese. Place the other torilla on top and put the pan on a medium heat. Cook for 1 1/2 - 2 minutes until starting to brown on the base. Flip on to a plate and slide back into the pan to cook the other side for 1 1/2 - 2 minutes. (If you are worried about flipping the torillas then grill the top for 1 - 2 minutes under a hot grill).

Slide out of the pan (use a spatula to help) and cut into 6 wedges. Serve with source cream and salsa (or guacamole).

Information:

MAKES 2 portions