2-3 tomatoes
1 fresh apricot
1/2 green bell pepper
1 shallot
1/4 t ground cinnamon
1/4 t smoked paprika
juice and zest of 1/2 a lime
3 T grated Cheddar Cheese
2 small tortillas
Chop tomatoes, bell pepper and apricot together to make a salsa.
Place in skillet with a little oil, sliced shallot, cinnamon, paprika, lime zest and juice. Cook over a medium heat for about 5 minutes, until the shallot is slightly translucent. Heat a skillet and place one tortilla in it, sprinkle cheese over the tortilla and heat until the cheese melts and the underside of the tortilla is golden brown. Spoon vegetable mixture over tortilla, top with second tortilla and carefully flip over. Cook until the underside of this second tortilla is golden brown.
Remove from the skillet and cut into wedges.
If desired serve with sour cream, chopped cilantro, basil and lime zest.
