Ingredients
1/2
cup water
2
tablespoons lime juice
2
teaspoons all purpose or unbleached flour
1 1/2
teaspoons cumin
1 1/2
teaspoons chili powder
3/4
teaspoon salt
1
tablespoon oil
2
poblano or Anaheim chiles, seeded, cut into 1/2-inch strips
1
medium red bell pepper, cut into 1/2-inch strips
1
medium yellow bell pepper, cut into 1/2-inch strips
1
medium red onion, cut into 1/4-inch slices, separated into rings
1
garlic clove, minced
8
(7 or 8-inch) flour tortillas, heated
2
oz. (1/2 cup) shredded hot pepper Monterey Jack cheese
Preparation
In small bowl, combine water, lime juice, flour, cumin, chili powder and salt; mix until well blended. Set aside.
Heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add chiles, bell peppers, onion and garlic; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Add flour mixture; cook and stir 1 to 2 minutes or until sauce is bubbly and slightly thickened.
Place about 1/2 cup vegetable mixture in center of each warm tortilla. Top each with cheese. Roll up each tortilla.
