Yellow bell peppers
Red bell peppers
Orange bell peppers
balsamic vinegar
olive oil
4 tablespoons of cream cheese (softened at room temp)
corn tortillas
Preheat the oven at 400 degrees. Cut up the bell peppers into large slices. Place slices of bell peppers on baking sheet, skin side down and drizzle with balsamic vinegar and olive oil. Bake for 45-60 minutes in the oven. In a small skillet, add enough oil to cover the corn tortillas. Heat oil on medium heat (you can use canola oil if you'd prefer). When oil is bubbly (usually within a few minutes) you can add a corn tortilla. I like my tortillas kind of soft, so I turn it over within about a minute or so. You'll get the hang of it after awhile. Once you've cooked both sides of the tortilla, you take it out of the pan and place it on a paper towel that is on a plate. I make 2 if I'm just cooking for myself. I then place 2 tablespoons of cream cheese on the tortilla then add the bell peppers on that. Fold it up and enjoy! It's yummy! This makes 2 servings.
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