Grilled Tortilla Sandwiches with Peppers, Onions and Seasoned Sour Cream

Makes 6 sandwiches

I really love this recipe for tortilla sandwiches, similar to quesadillas, and wish I would remember to make it more often. It is a quick, easy, healthy and delicious vegetarian main dish for a busy weeknight. The sour cream with southwestern seasonings adds a special touch, but unseasoned will work as well. If you prefer to grill outdoors, keep the vegetable slices large so they do not fall through the grates, then cut them after grilling.

Ingredients

• 2 medium green bell peppers, sliced into 1-inch thick strips and then in half
• 2 medium red bell peppers, sliced into 1-inch thick strips, then halved
• 1 medium onion, cut into 3/4-inch wedges
• 4 large garlic cloves, peeled and cut in half lengthwise
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 teaspoons dried cilantro
• Salt and pepper to taste
• Juice of 1 small lime
• 1 tablespoon olive oil
• Six 8-inch flour tortillas, preferably multigrain or whole wheat
• 8 ounces grated cheddar cheese (or other mildly sharp cheese)
• 1 can whole hot or mild chiles, drained and thinly sliced (optional)
• Plain or seasoned sour cream (see recipe in the similar and related recipes links)

Place the peppers, onions and garlic in a bowl. Add all the remaining ingredients except the tortillas, cheese, chiles and sour cream. Toss to combine. Let marinate at least 15 minutes.

Preheat oven to 200° F. Heat a large grill pan over high heat until very hot. Add the pepper and onion mixture, in batches if necessary, using a slotted spoon to drain off excess marinade. Reduce heat to medium-high. Grill until desired doneness, about 7 minutes, stirring occasionally and reducing heat a little if the vegetables get too dark. Be especially careful that the garlic cloves do not burn. Remove from pan and return to bowl; place in oven to keep warm.

If necessary, wipe out the grill pan to remove any mess. Reheat the pan over high heat. Grill the tortillas, one at a time, on each side until they are warm, softened, and have grill marks, about 1 minute per side. While still warm, place some of the vegetable mixture on half of one side. Top with some cheese, chiles and sour cream. Fold the other half over to make a sandwich. Cut each sandwich in half. Serve immediately.

Notes: Grilled tortillas that are not used immediately can be stacked, covered with a towel or wrapped in foil and kept warm in a very low oven until needed.