Corn Tortillas with Avocado, Cheese & Sweet Capsicum Chilli Jam

Corn Tortillas with Avocado, Cheese and Pepe® Sweet Capsicum Chilli Jam

Serves 6 to 8

1 packet white corn tortillas
1 to 2 avocadoes, peeled and sliced
mozzarella cheese, sliced

Preheat the grill.
Cut the tortillas into quarters. Spray lightly with olive oil and toast on both sides until crispy.
Remove from heat and top each piece with a slice of avocado and mozzarella cheese.
Place under a hot grill to just melt the cheese.
Top with Pepe7reg; Sweet Capsicum Chilli Jam.

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Pepe® Sweet Capsicum Chilli Jam
2 red Pepe® Sweet Capsicums, diced
1 yellow or orange Pepe® Sweet Capsicum, diced
1 to 2 red chillies, finely chopped
2 teaspoons coarse salt
150g caster sugar
75 ml apple cider vinegar

Put the diced capsicums in a colander and sprinkle with salt.
Leave to stand 2 to 3 hours, then drain well.
Place capsicums in a heavy based pan with the sugar and vinegar and cook over medium heat for about 50 minutes, stirring occasionally with a wooden spoon.
Turn up the heat towards the end to evaporate any residual liquid.