INGREDIENTS
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1/2 of a medium red or green sweet pepper, seeded and cut into bite-size strips
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1/2 of a medium onion, halved and thinly sliced
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1 serrano chile pepper, halved, seeded, and cut into thin strips
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2 teaspoons cooking oil
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4 6 inches white corn tortillas
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Nonstick cooking spray 1/2
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cup shredded Monterey Jack cheese (2 ounces) 1
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small tomato, halved and thinly sliced 2
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tablespoons snipped fresh cilantro 2
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tablespoons light dairy sour cream (optional)