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Categories:
low-fat sausages red peppers olive oil tomatoes corn basil flour tortillas anchovy paste Italian freshly ground black pepper
Viewed: 73 - Published at: 2 years agoIngredients
- 6 ounces low-fat sausages
- 16 ounces whole red peppers or 14 ounces chopped, ready-cut (4 cups)
- 2 teaspoons olive oil
- 2 pounds ripe tomatoes
- 3 ears corn or 2 cups corn kernels
- Several sprigs fresh basil to yield 1/4 cup chopped
- 4 9- or 10-inch no-fat added flour tortillas
- 1 teaspoon anchovy paste
- 8 large Italian, Greek or French olives
- Freshly ground black pepper to taste
Method
- Turn oven to 350 degrees.
- Remove sausages from their casings or cut into bite-size pieces and cook in nonstick skillet until brown.
- Seed and chop the whole peppers.
- Heat a large nonstick skillet until it is very hot; reduce the heat to medium high and add the oil.
- Saute the peppers in the hot oil until they begin to soften.
- Wash, trim and halve tomatoes.
- Squeeze tomatoes in your hands to get rid of some of the seeds and juice.
- When peppers are softened, stir in tomatoes and continue cooking over medium heat while you scrape kernels from the corn and chop the basil.
- Place the tortillas directly on the oven rack and bake until they are brown and crisp, just a couple of minutes.
- Watch carefully because they will bake quickly.
- When the tomatoes are soft and some of the liquid has cooked away, add the corn, basil and anchovy paste and cook over low heat for a couple of minutes.
- Pit olives and chop and stir into pan while corn cooks.
- Season with pepper.
- When tortillas are cooked, remove from the oven and top two of them with half of the topping mixture and serve.
- Keep topping warm and spoon over the remaining tortillas when you are ready for seconds.
