Ingredients

• 1 Red Pepper
• 1 Clove of Garlic
• 1 tbsp. of Olive Oil
• 1 tsp. of Red Wine Vinegar
• 1 Green Onion
• 1 Large Tortilla
• 1/4 250 gram package of plain cream cheese

Instructions

1. Roast the red pepper over an open flame, either on a gas stove top or a bbq, until blackened.
2. Place red pepper in paper bag and fold top. Set aside.
3. In a bowl add 1 clove of garlic, minced with a rasp with 1 tbsp of olive oil and 1 tsp of red wine vinegar. Set aside.
4. Finely chop green onion. Set aside.
5. Take red pepper out of bag and using a paper towel brush off the skin.
6. When the red pepper is clean slice off the top and then slice the pepper into very thin slices.
7. Put the red pepper slices into the garlic marinade. Toss.
8. Take the 1/4 package of plain cream cheese straight out of the fridge and put in a bowl. Microwave for 30 seconds.
9. Spread the softened cream cheese onto the tortilla.
10. Top with the red pepper slices.
11. Bake in a 350 degree oven for 15 minutes.
12. Let sit 5 minutes then with a pizza cutter divide into 8 wedges.
13. Top with green onion.