|Seeded diced tomato||1⁄4 Cup (4 tbs)|
|Diced bell pepper||1⁄4 Cup (4 tbs) (Red Or Yellow Variety)|
|Chopped scallion||2 Tablespoon (Green Onion)|
|Seeded chopped hot chili peppers||1 Teaspoon|
|Chopped fresh cilantro/Italian flat-leaf parsley||1 Teaspoon (Chinese Parsley)|
|6 inch flour tortillas||2|
|Low fat monterey jack cheese||1 1⁄2 Ounce, shredded|
|Vegetable oil||1 Teaspoon|
1. In small mixing bowl combine tomato, bell pepper, scallion, chili pepper, and cilantro; set aside.
2. In 10-inch nonstick skillet cook 1 tortilla over medium heat until flexible, about 1 minute on each side. Transfer tortilla to a plate.
3. Top half of tortilla with half of the cheese and then with half of the vegetable mixture; fold tortilla in half to cover filling. Repeat procedure with remaining tortilla, cheese, and vegetable mixture.
4. In same skillet heat oil; add tortillas and cook until cheese is melted, 1 to 2 minutes on each side. Cut each tortilla in half.