Description
A delicious, crispy flour tortilla filled with a blend of melted Monterey Jack and Cheddar cheeses, sautéed bell peppers, and caramelized onions.
Ingredients
Scale
- 8 flour tortillas (medium size)
- 2 cups Monterey Jack cheese, shredded
- 1 cup sharp Cheddar cheese, shredded
- 2 bell peppers (any color), thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the sliced onions and bell peppers to the pan, sautéing for 8-10 minutes until softened and golden brown.
- Season the vegetables with salt and pepper, then remove them from the pan and set aside.
- Wipe the skillet clean and melt a small pat of butter over medium heat.
- Place one tortilla in the pan for 30 seconds to warm through.
- Sprinkle a layer of Monterey Jack and Cheddar cheese over one half of the tortilla.
- Spread a portion of the sautéed peppers and onions over the cheese, then top with another small sprinkle of cheese.
- Fold the tortilla in half to create a half-moon shape and press down with a spatula.
- Cook for 2-3 minutes per side until the tortilla is golden brown and the cheese is fully melted.
- Transfer to a cutting board, let rest for one minute, and slice into wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired