Recipes from Mexico :: Mexican Main Dishes Meat
Serves 6.
1 1/2 Tbsp. canola (or other vegetable) oil
1 large sweet green pepper, thinly sliced
1 large sweet red pepper, thinly sliced
1 large sweet yellow pepper, thinly sliced
1 large onion, thinly sliced
1 (4 ounce) can chopped green chiles, drained
1/2 tsp. ground cumin
6 (8-in.) flour tortillas
2 c. fat-reduced Monterey jack cheese, shredded
Salsa (for serving)
Preheat oven to 425 degrees fahrenheit.
In a large skillet, over med.-high heat, heat oil and sauté peppers, onion and chilies for 5 to 7 mins.
Stir in cumin, then drain, reserving liquid.
Sprinkle and distribute half of each tortilla with cheese and top with pepper mixture. Fold tortillas in half and place on a baking sheet. (You can overlap a bit to fit). Brush with reserved liquid. Bake 7 to 10 mins., or until cheese is melted. Cut each tortilla into thirds and serve warm with salsa.
