- 3 Dempster’s® Tortillas Sundried Tomato (10 inch)
- 3 tbsp (45 mL) extra-virgin olive oil
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 orange pepper, diced
- 3 cloves garlic, minced
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/2 cup (125 mL) finely crumbled feta cheese
Using 2 1/2 inch (6 cm) cookie cutter, cut flour tortillas into 24 rounds. (Save scraps and fry them to use as a crispy garnish for soups or sal-ads.)
Fit tortilla rounds into mini muffin cups; bake in 400˚F (200˚C) oven for 10 to 12 minutes or until crisp and lightly golden. Cool completely.
Filling: In large skillet, heat oil over medium heat; cook red, yellow and orange peppers, garlic, paprika, oregano, salt and pepper, stirring often, for 8 to 10 minutes or until peppers are tender. Cool completely.
Just before serving, divide pepper mixture between cups and top with about 1 tsp (5 mL) of feta cheese.