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In­gre­di­ents: 2 large flour tor­tillas, 1 cup shred­ded jack cheese, 1 small bell pep­per, 1/4 small onion, peeled and sliced, Op­tional- left­over beef or chicken, 1/4 tea­spoon cumin, 1/4 tea­spoon chili pow­der.

Method: Seed the bell pep­per and slice into 1/4 inch strips. In a small pan, heat 1 tea­spoon of oil, and saute the pep­pers and onions for 3-4 min­utes. While cook­ing them, sprin­kle on the cumin and chili pow­der. Place a tor­tilla on a warm grid­dle over low heat. Sprin­kle on 1/2 of the cheese and all of the pep­pers and onions. Top with re­main­ing cheese and the other tor­tilla, and heat for 3 min­utes on each side or un­til cheese is melted. Re­move and slice into wedges. Serve with gua­camole and sour cream.

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