• 1/4 red bell pepper
• 1 6-8-inch tortilla
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons blue cheese crumbles
• Salsa, for serving (people’s portions only)
• Sour cream, for serving (people’s portions only)

Pre-heat a grill to medium. Grill the bell pepper until tender, about 8 minutes. Remove from the heat, let cool, then thinly slice.


Top one half of the tortilla with the pepper and two cheeses and fold to make a half-moon, pressing down firmly. Place on the grill and cook until the cheese starts to melt, about 2 minutes. Flip and cook on the other side until the tortilla is warmed through and the cheese is melted, 2-3 minutes. Let cool, then cut into triangles to serve. For people’s portions, serve with the salsa and sour cream on the side.

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