- Step 1
Preheat grill on high. Place the capsicums skin-side up under preheated grill and cook for 7-8 minutes or until charred and blistered. Transfer to a sealed plastic bag for 10 minutes. Peel the skins from the capsicums.
- Step 2
Place capsicum flesh, garlic, cayenne pepper, salt and 1 tablespoon of oil in the bowl of a food processor. Process 2-3 times in short bursts or until a rough puree forms (don't over-process). Transfer to a bowl.
- Step 3
Cut each tortilla into quarters. Heat the remaining oil in a large non-stick frying pan over high heat. Cook the tortillas for about 40-50 seconds each side or until golden brown. Set aside for 3-4 minutes to cool and firm.
- Step 4
Place a tablespoonful of roast capsicum dip on each tortilla. Top with a teaspoonful of sour cream, sprinkle with spring onions. Serve immediately.