Ingredients
1/2
cup diced red bell pepper
1/2
cup diced yellow bell pepper
1/2
cup diced chayote squash
6
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1 1/2
cups shredded Colby-Monterey Jack cheese (6 ounces)
1
tablespoon margarine or butter
Preparation
Mix bell peppers and chayote. Spoon about 1/4 cup of the vegetable mixture down center of each tortilla. Top with 1/4 cup of the cheese. Fold tortilla into thirds over filling.
Melt margarine in 10-inch skillet over medium heat. Place 3 filled tortillas at a time, seam sides down, in margarine. Cook about 6 minutes, turning after 3 minutes, until golden brown.
