This recipe was actually part of a flank steak recipe (S.W. FLANK STEAK
) but is good enough to stand on its own and I plan to make it again with other types of meals. You start by grilling up some corn on the cob & red peppers until they are cooked with some charring on all sides. The corn is cut off the hush and the peppers are diced. The grilled corn & diced red peppers get distributed onto the tortillas along with some diced onion & Mexican 4 cheese blend. The tortillas are folded in half over medium low heat for about 2 1/2 minutes. They are sliced in half and served with the meal. These are a relatively quick fix and they have a great fresh taste that goes with many main dishes. Make extra- you’ll need them.