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


  1. 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.
  2. Wipe out the pan with kitchen paper and lay a torilla in the base. Spread 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 ½ – 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 ½ – 2 minutes. (If you are worried about flipping the torillas then grill the top for 1 – 2 minutes under a hot grill).
  3. Slide out of the pan (use a spatula to help) and cut into 6 wedges. Serve with source cream and salsa or guacamole.
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