Ingredients
- 1/2 medium red or green sweet pepper, seeded and cut into bite-size strips
- 1/2 medium onion, halved and thinly sliced
- 1 serrano pepper, seeded cut into thin strips
- 2 teaspoons vegetable oil
- 4 6-inch white corn tortillas
- Nonstick cooking spray
- 1/2 cup shredded Monterey Jack cheese
- 2 thin slices tomato, halved crosswise
- 1 tablespoon snipped fresh cilantro
- Light dairy sour cream (optional)
- Cilantro and lime wedges (optional)
Directions
Cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 4 minutes. Remove from heat. Coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices,1 tablespoon cilantro, and the remaining cheese. Top with tortillas. Heat skillet over medium heat. Cook 4 to 5 minutes per side or until cheese melts. Serve warm and, if desired, with sour cream, cilantro, and lime wedges.