1/4 C. seeded diced tomato
1/4 C. yellow or red pepper
2 T. chopped green pepper
1 t. seeded chopped hot chili pepper
1 t. chopped cilantro fresh
2 6 inch flour tortillas
1/2 C. Monterey Jack cheese
1 t. oil
Combine tomato, bell pepper, green onion, chili pepper and cilantro. Set aside.
In a 10 inch skillet over medium heat, add oil. Add the tortilla and half the cheese. Add the vegetables and the remaining cheese on top. Top with remaining tortilla.
Cook 1 – 2 minute and turn over and cook the other side until lightly browned and cheese has melted. Cut into wedges and serve.