| 1 | Spread one-half ounce of Smoked Red Pepper Créma evenly over half of a Mission® Chile Herb Tortilla. |
| 2 | Top with chorizo, roasted corn, red bell pepper strips and Cojita cheese. |
| 3 | Fold over to close. |
| 4 | Brush both sides with liquid butter and place on preheated flattop or panini grill. |
| 5 | Toast approximately 1-2 minutes on each side or until tortilla is toasted and cheese is melted. |
| 6 | Garnish with diced red and green bell peppers and Smoked Red Pepper Créma. |