Buy all ingredients right below the recipe
Ingredients for the Quesadilla
- 50 g yellow onion
- 70 g red bell pepper
- 120 g mozzarella
- 2 wheat tortillas (approx. 27 cm)
- 30 g baby spinach
Ingredients for the Salsa
- 180 g tomatoes
- 1 handful fresh parsley
- 1 tbsp fresh mint
- 1 garlic clove
- 1 lemon (zest and juice)
- ½ tsp chili powder
- 1 tbsp extra virgin olive oil
- Salt
- Ground black pepper
Preparation
- 1Preheat the oven to 180–185 °C. Line a large baking sheet with parchment paper.
- 2Peel the onion and cut into fine strips. Wash the bell pepper and cut into coarse cubes. Slice the mozzarella into thin pieces. Place one tortilla on the baking sheet and evenly top with bell pepper, onions, baby spinach, and mozzarella. Cover with the second tortilla. Bake in the oven for approx. 5–6 minutes until the cheese is melted and the tortilla is crispy.
- 3Meanwhile, prepare the salsa: Dice the tomatoes into small cubes. Finely chop parsley and mint. Peel and press the garlic. Combine everything in a small bowl. Add lemon zest, lemon juice, chili powder, olive oil, salt, and pepper and mix well.
- 4Remove the finished quesadilla from the oven, cut into 4 triangles, and serve on two plates with the fresh tomato salsa.
Knuspr-Küche
Tipp: Für eine extra knusprige Quesadilla können Sie die Tortilla vor dem Backen ganz leicht mit etwas Olivenöl bepinseln. Die Salsa schmeckt am besten, wenn sie 10 Minuten ziehen kann.