John Myers
Ingredients for 2 servings:
- 2 tortillas
- 200 g salmon fillet(s), cut into strips
- 220 g chard leaves, blanched or frozen, cut into strips
- 120 g mozzarella, in small pieces
- 40 g onion(s)
- 80 g herb cream cheese
- 2 clove(s) garlic, chopped
- 2 tbsp butter for sautéing and spreading
- nutmeg
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Sauté the onion and garlic in butter, add the chard, and after about 3 minutes, season with nutmeg, salt, and pepper. Sauté for another 5 minutes, season to taste, and let cool. Lay out the tortillas and spread with cream cheese. Spread the chard, salmon, and some of the mozzarella on one half. Fold the empty tortilla half over the tortilla. Place the filled tortilla pockets on a baking sheet lined with baking paper, brush with melted butter, sprinkle with the remaining mozzarella pieces, and bake in a preheated oven at 150°C (convection oven) for about 13-15 minutes. Serve with a herb and quark dip and/or a green salad.
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