Grilled torch-baked bread with vegetable filling

Ingredients for 3 servings:

• 6 flour tortillas
• 1 pack of cream cheese, approx. 200 g
• 2 beefsteak tomatoes
• 1 bunch of spring onions
• 200 g mushrooms
• 100 g Emmental cheese, grated
• e.g. Tabasco
• e.g. salt and pepper

Instructions

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

vegetarian

Dice the tomatoes and mushrooms. Cut the spring onions into 0.5-1 cm pieces. Place the flour tortilla on a large plate and spread with the cream cheese. Arrange a handful of tomatoes, mushrooms, and spring onions crosswise across the lower third. Drizzle a few drops of Tabasco on top of the vegetables and season the vegetables. Sprinkle the cheese over the vegetables if desired. Then roll up the filling from the bottom once and press firmly together, fold one side over a few centimeters, and then finally roll it up completely. To prevent the finished torched bread from falling apart, push a shish kebab skewer through the edge. Carefully grill the finished torched bread over low heat on the edge of the grill for about 10 minutes, turning frequently to prevent the tortilla from burning and to ensure the filling cooks.