4 bell peppers (orange, yellow, green, red)
4 cups of shredded cheddar cheese
1 red onion
3/4 cup of olive oil
1. Thinly slice bell peppers and red onion.
2. On a medium-low heat, coat frying pan with olive oil. Sauté peppers and onion until they soften.
*It's important for the vegetables to remain on a low heat in order for them to cook without burning.
3. Once vegetables are sautéed, set aside.
4. Lightly coat each side of the tortilla with olive oil, and place in the frying pan on low heat. Evenly spread cheese on the tortilla and allow to melt. Once the cheese begins to melt, add two spoonfuls of vegetables on top of the cheese. Fold the tortillas in half and allow remove from pan when each side is turns a light brown.
This is best served with sour cream, guacamole, and salsa!