— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
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2 tablespoons canola oil
1 yellow onion, sliced
4 green onions, chopped
1 green pepper, sliced
1 red pepper, sliced
1 tomato, sliced
Salt and pepper
8 8-inch flour tortillas, warmed
1 cup grated vegetarian cheddar cheese
10 sprigs cilantro, pulled and cleaned
1/4 cup minced jalapeños
Heat about 2 tablespoons oil in a skillet over high heat. Add onions, peppers and tomato. Sauté over high heat until browned, and the tomato is deep red and soft. Add salt and pepper to taste, and remove from heat.
Place two flour tortillas on a flat griddle or grill, and add equal amounts of grilled veggies and cheese in a thin layer on top of each tortilla, then toss on a few cilantro leaves. Finish off with minced jalapeños and top with another flour tortilla.
Grill on one side until lightly browned. Carefully flip and grill on other side until lightly browned. Remove and serve with fresh pico de gallo, your favorite salsa and fresh guacamole.
Serves 2 to 4.