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Ingredients
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
1/2 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
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. 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).
- Slide out of the pan (use a spatula to help) and cut into 6 wedges. Serve with source cream and salsa or guacamole.
