1 medium green bell pepper, sliced into rings
1 medium onion, sliced into rings
Vegetable oil
½ tsp chili powder
¼ tsp gorund cumin
3 - (10 inch) flour tortillas
6 oz deli smoked turkey breast, thinly sliced
1 ½ cups shredded Co-Jack cheese, divided
2 T plus 1 tsp snipped fresh cilantro or parsley, divided
Salsa (optional)
Preheat oven to 400. Thinly slice bell pepper and onion. In frying pan, heat 1 T oil over medium-high heat until hot. Add bell pepper, onion, chili powder and cumin; cook and stir until vegetables are tender. Remove from heat. On baking sheet layer 1 tortilla, half of the turkey, ½ cup of the cheese, 1 T. of the cilantro and half of the vegetable mixture; repeat layers. Top with the remaining tortilla. Using pastry brush, brush top lightly with oil. Bake 12-14 minutes or until cheese is melted and top begins to brown. Sprinkle with the remaining ½ cup cheese and 1 tsp cilantro. Continue baking 1-2 minutes or until cheese is melted. Cut into wedges with pizza cutter; serve with salsa, if desired. Yield: 6 servings.
From Jane Metler, MLRE.org