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1
Preheat oven to 400F.
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2
Cut the tops off the green, red, and yellow peppers.
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3
Place peppers on a shallow pan in the oven and roast until the skin begins to bubble and separates from the flesh- about 15 minutes.
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4
Turn frequently to allow all sides to roast.
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5
Remove from the oven and let cool.
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6
Peel the peppers, make one slit in the peppers to open.
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7
Remove and discard the seeds.
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8
Coarse-chop the roasted peppers and set aside.
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9
This is the only time you will use your oven.
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10
CHEDDAR CHEESE: Shred cheese and set aside in a separate bowl.
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11
RICOTTA CHEESE MIXTURE: Wash the spinach leaves well; remove and discard the stems from the spinach.
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12
Do not dry spinach.
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13
Place in a saucepan on the stove over medium heat.
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14
There should be sufficient water left on the leaves, to cook the spinach until it wilts; additional water may be added if you feel it necessary.
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15
Remove cooked spinach from pot and place in a colander over a bowl, to drain.
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16
Squeeze any excess water from the spinach.
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17
Chop the spinach finely.
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18
Mix well with Ricotta Cheese, grated Parmesan cheese, and set aside.
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19
CRAB MEAT MIXTURE: In a large skillet, heat, the olive oil over medium heat.
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20
Saute crab meat, and chopped green onions.
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21
Remove from heat and set aside.
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22
TOMATO MIXTURE: To the pan add: skinned and chopped Roma tomatoes; grated fresh carrot, black and green olives, celery, Tabasco, Cayenne and salt.
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23
Mix well and cook, 5- 7 minutes; just long enough to heat the ingredients though.
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24
Remove from heat and let it cool.
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25
In a mixing bowl: Add Ricotta cheese mixture, crab meat mixture, tomato mixture; and fresh cilantro; turn over a few times to mix the ingredients.
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26
Scoop onto tortillas, make tidy pockets by folding bottom up and then the two side inches.
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27
Top with the shredded cheese.
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28
Serve with beverage of your choice.
