INGREDIENTS
1 c finely chopped yellow bell pepper
1 c finely chopped red bell pepper
1/2 c chopped sweet onion (such as Vidalia)
1 Tbsp finely chopped seeded jalepeño
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly ground pepper
Cooking spray
8 6-inch corn tortillas
1 c (4 ounces) shredded reduced-fat Monterey Jack cheese

INSTRUCTIONS

1. Combine first 7 ingredients in a bowl.
2. Heat a large skillet coated with cooking spray over medium-high heat.
3. Add 1 tortilla.
4. Top with 1/4 cup bell pepper mixture.
5. Sprinkle with 1/4 c cheese.
6. Top with 1 tortilla.
7. Cook 2 minutes per side or until golden, pressing down with a spatula.
8. Repeat for the rest of the tortillas.

Serves 4. 224 calories per serving, 29% from fat.

REFERENCE
Cooking Light, June 1998, p 108.

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