World Cuisine

  • 1 ready-roasted red pepper, sliced
  • 125 g (4 oz) thinly sliced chorizo
  • 4 wheat tortillas
  • 100 g (3½ oz) Cheddar cheese, grated
  • 100 g (3½ oz) mozzarella cheese, thinly sliced
  • guacamole, to serve (see page 18)

Scatter the red pepper and chorizo over 2 tortillas, then sprinkle over the cheeses. Place the remaining 2 tortillas on top and gently press together.

Heat a dry nonstick frying pan until hot, add a tortilla and cook for 1–2 minutes until lightly browned, then carefully turn the tortilla over and cook for a further 2–3 minutes until the cheese has melted. Remove from the pan and keep warm. Repeat with the remaining tortilla.

Serve the tortillas cut into wedges with guacamole.

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