Ingredients

The following ingredients have 4 Servings
  • 2 bell peppers, quartered
  • 1 poblano pepper, quartered
  • 1 zucchini and/or summer squash, sliced
  • 2 tablespoons extra virgin olive
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 ear corn, husked
  • 1 jalapeño
  • 8 corn or flour tortillas
  • 1 cup shredded pepper jack
  • 1 1/2 cups shredded cheddar
  • 1 mango, diced
  • 1 peach, diced
  • 1 jalapeño, seeded and chopped
  • juice from 1 lime
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh cilantro. chopped

Instruction

  • 1. Pre heat the grill to medium high heat. Toss the bell peppers, poblano pepper, and zucchini with olive oil, chili powder, paprika, and a pinch each of salt, and pepper. Grill the vegetables for 3-5 minutes per side or until light char marks appear. During the same time, grill the corn until charred all over. 2. Once the veggies are cool enough to handle, cut into smaller pieces. Remove the corn kernels from the cob. 2. To make the salsa. Combine all ingredients in a bowl.3. Heat a large skillet over medium heat and add the remaining 1 tablespoon olive oil. 4. Place 4 tortillas down on a clean counter. Sprinkle each tortilla with a little cheese, then evenly distribute the veggies, add a spoonful of mango salsa, and then another sprinkle of cheese. Place the tortilla onto the hot griddle or skillet and cover with the top plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until golden. 5. Serve with the remaining salsa and avocado. Enjoy!