- 10 (3 to 4 ounces) Serrano peppers
- 1 teaspoon olive oil
- 2 tablespoons regular or reduced sodium soy sauce
- 1/2 cup Sun-Maid Natural Raisins
- 4 - 8 or 10-inch flour tortillas
- 8 ounces shredded Monterey Jack cheese
- Sour cream
- Cilantro for garnish
Serrano peppers lengthwise in half. Remove stems and seeds. Thinly slice into lengthwise strips. (Wear gloves to protect hands.)HEAT
olive oil in a small frying pan. Add pepper strips and cook over medium heat 3 to 4 minutes, stirring constantly until peppers begin to blister and soften. Add soy sauce and raisins. Cook 30 seconds or until liquid is nearly evaporated. Remove from heat and set aside. (Be sure to work in a well-vented area.)HEAT
a wide frying pan over medium heat. Brown one side of one tortilla; flip tortilla over and place one fourth of the cheese and peppers on half the tortilla. Fold the other half of the tortilla over the filling. Continue to cook over medium heat, turning once to brown the other side. Repeat with remaining tortillas.CUT
in wedges and serve with sour cream and cilantro.
Makes 4 servings.