Tortilla Sandwiches with Peppers, Onions and Cheese
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 or as a side dish with chili or soup. They are also great for entertaining since they come together very quickly after the vegetables are cooked. The sour cream with southwestern seasonings adds a special touch, but unseasoned will work as well. I usually prepare the sandwiches using a grill pan. If you prefer to grill outdoors, keep the vegetable slices large so they do not fall through the grates, then cut them after grilling. Alternately, the vegetables can be cooked in a large skillet over medium heat, adding the oil to the pan before cooking. Wipe the pan clean and add a little oil before finishing the sandwiches.
- 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 mild 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 an oven-proof bowl. Add the oregano, cumin, cilantro, salt, pepper, lime juice and olive oil. 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. (Can be prepared ahead and reheated when needed.)
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 or keep warm, covered lightly with foil, in a very low oven while making additional sandwiches.
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. I am one of those people who is not fond of cilantro, so I use dried, which is not as potent as fresh. If desired, you can substitute fresh for more flavor.