Fresh and Zesty Recipes

Skinny Red Pepper and Ricotta Toasties

Skinny Red Pepper and Ricotta Toasties


  • 1 package Azteca Soft & Tender Original Thin tortillas, fajita size
  • 1 red bell pepper, halved and deveined (or 1 jar of roasted red peppers)
  • 1 tsp olive oil
  • Salt & pepper to taste
  • 2 Tbsps unsalted butter, melted
  • 1 tsp garlic salt
  • 1 Tbsp grated Parmesan cheese
  • 1/2 cup part-skim Ricotta cheese
  • Oregano or fresh chives for garnish




  1. Pre-heat your oven to 400 degrees. Place your halved pepper skin side up on the top rack of your oven. Drizzle with 1 tsp of olive oil, salt, and pepper. Roast until charred. Remove from the oven.
  2. While the pepper chars, brush butter on each side of the tortilla, sprinkle with salt and pepper. Slice your tortillas in half using a pizza cutter. Place the slices on a baking sheet lined with parchment paper, and bake until they’re golden brown (4-6 minutes)
  3. Add peppers, garlic salt, Parmesan, and a dash of salt and pepper to your blender. Blend in 5 second increments. You want to combine the ingredients, but not puree them.
  4. Top cooled, buttered tortilla toasties with a layer of ricotta cheese. Add a dollop of the pepper mixture.
  5. Sprinkle with oregano or fresh chives for garnish.