Quesadillas with homemade tortillas

Ingredients for 2 servings:

• 2 cup(s) wheat flour
• salt and pepper
• n. B. water
• 2 ½ tsp oil (e.g. olive oil)
• 1 cup sour cream
• 2 spring onions
• n. B. Cheese (e.g. Edam), grated or in thin slices

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

filled with sour cream and cheese

For the tortillas, put the wheat flour, 1 teaspoon of salt, and the (olive) oil in a bowl and add enough water so the dough isn’t too moist. It’s better to use less at first and knead by hand or with a dough hook, adding more water if necessary. The dough should no longer crumble, but shouldn’t be sticky either. Then set the dough aside and let it rest for a short time (about 15 minutes). Meanwhile, finely slice the spring onions and green parts. Grate the cheese or cut it into thin slices. Cut the tortilla dough into 4 pieces and roll each piece out into the thinnest, largest flatbread possible. This works best between 2 sheets of plastic wrap. Now fry/bake the tortillas one after the other in a hot pan without any fat on each side until they are lightly browned. While the tortillas are still hot, immediately spread the sour cream on top. Season with salt and pepper. Then top with the spring onion rings and cheese (only on one half) and fold the tortillas closed so the cheese can melt slightly. If the tortillas have cooled too much, you can also heat them briefly in a pan (without fat) while folding them, but this will cause the sour cream to thicken. A salad is a good side dish.