Quesadilla à la Sara

Ingredients for 4 servings:

• 1 pack of wrap(s) (wheat, multigrain, flaxseed, etc.)
• 2 large tomatoes
• 1 bell pepper(s), red or yellow
• 1 pack of grated Gouda
• 1 cup crème fraîche, preferably natural
• 250 g cream cheese, natural
• n. B. Salt
• n. B. Pfeffer
• e.g. paprika powder
• e.g. chili powder
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

easy and fast

First, heat a pan over low heat with a little oil, dice the bell peppers, and add them to the covered pan. Increase the heat and sauté the bell peppers, turning them occasionally with a wooden spoon. Be careful not to let the bell peppers blacken! Then turn off the heat and leave the pan on the stovetop. In the meantime, dice the tomatoes and set aside. For the crème fresca: Mix the cream cheese with the crème fraîche in a bowl, season with salt, pepper, paprika, and chili powder to taste. Now add the tomatoes to the bell peppers and heat the pan, seasoning with salt and pepper to taste. Preheat the oven to 175°C. Unwrap the wraps and spread a thin layer of crema fresca on half of each wrap. Place the remaining crema fresca on the table. Then turn off the heat and spread the tomato-bell pepper mixture on the coated sides of the wraps. Then crumble the cheese over the top. Fold the other side onto the filled side and press the edges together, securing them with wooden toothpicks if they don’t stay in place. Now divide all the wraps between two baking sheets and place them in the oven. Set the timer for 10 minutes. When the bell rings, turn off the oven, then remove the baking sheets from the oven, remove the wooden toothpicks, and cut the quesadillas in half. Be careful, they’re hot!