Ingredients:
8 small flour tortillas
oil
1 onion, thinly sliced
1/2 each red, green and yellow bell peppers, chopped
1/4 teaspoon cumin
alt and pepper, to taste
1/2 cup enchilada sauce
1/4 cup green spanish olives, sliced
1 cup pepper jack cheese, shredded
2 tablespoons cilantro, minced
sour cream
Cook onion in the oil until softened. Add the bell peppers and cook on high heat until charred, adding cumin, salt, and pepper to season. Set aside.
Bake tortillas until puffy. Flip over and spoon enchilada sauce on top. Sprinkle bell pepper mixture and then the cheese. Top with the olives. Cook until cheese has melted.
Sprinkle with cilantro and cut in half. Add a small dollop of sour cream to each.
No comments:
Post a Comment