Ingredients
2 bell peppers (multi color preferred)
1 clove garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped cilantro
1 tortilla
½ cup shredded cheese
Salt
Pepper
Method
Roast the bell peppers under the broiler until the skins are charred.
Transfer the peppers to a covered bowl and let them steam for 10–20 minutes.
Peel the skins and slice the peppers.
Toss the peppers with garlic, olive oil, lemon juice, cilantro, salt, and pepper.
Place a tortilla in a pan over medium heat.
Add cheese and the roasted pepper mixture.
Fold the tortilla and cook until the cheese melts and the tortilla is crisp.
Slice and serve.
