GRILLED PEPPER AND ONION TORTILLA SANDWICH WITH SEASONED SOUR CREAM

SERVES 4 to 6

I just love this. It is easy and so healthy. It is similar to a quesadilla minus the cheese. The marinade is the same as the Vegetable Fajitas.

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

6 8-inch flour tortillas

1 can whole hot or mild chiles, drained and sliced thin (optional garnish)

Seasoned Sour Cream

Place the peppers, onions and garlic in a bowl. Add all the remaining ingredients except the tortillas, chiles and sour cream. Toss to combine. Let macerate 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, with a slotted spoon; leave excess marinade juices in bowl. 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 chiles and sour cream. Fold the other half over to make a sandwich. Cut in half. Serve immediately.

Note: Tortillas may be stacked, covered with a towel and kept warm in the oven until use.

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