Welcome to Annabel Karmel's America site for recipes & feeding your baby and child...

Ingredients

1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 small red onion, thinly sliced
1 garlic clove, crushed
1 tablespoon olive oil
salt and freshly ground black pepper, to season
a pinch of cayenne pepper (optional)

Salsa

2 medium tomatoes, seeded and diced
1 large scallion, finely chopped
1/2 teaspoon chopped fresh cilantro
1 teaspoon fresh lime juice
a pinch of sugar
salt and freshly ground black pepper, to season

Guacamole

1 large avocado
1 1/2 teaspoons fresh lemon juice
2 tablespoons cream cheese
1 to 2 tablespoons sliced scallion
1 to 2 tablespoons diced bell pepper
salt and freshly ground black pepper, to season

two 7-inch flour tortillas
3/4 cup grated Cheddar
2 tablespoons sour 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 paper towels and lay a tortilla in the bottom. Sread it 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