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Quesadillas are perfect for handheld eating and can be filled with meat and vegetables to suit your taste. They taste best when warm, but they can also be prepared in advance and served in wedges.
Ingredients (serves 4)
16 cherry tomatoes
8 handfuls baby spinach
1 cup grated Swiss cheese
8 large flour tortillas
1 onion
1 cup grated feta cheese
Olive oil
Instructions
Wash the tomatoes and halve them with a kitchen knife.
Roughly chop the spinach. Grate the Swiss cheese.
Place spinach on one half of each flour tortilla and add the tomatoes and grated cheese.
Peel the onion, cut it into rings, and briefly sauté. Then place the onion rings on the tortilla half.
Add the crumbled feta cheese. Fold the tortilla in half like a crescent moon and press the edges lightly together.
Brush the top side of the tortilla with olive oil. Place it in a hot pan with the oiled side down and then brush the other side. Fry the tortilla for about 1 to 2 minutes in the pan.
Flip the tortilla and press lightly. Fry this side for 1 to 2 minutes as well.
Cut each crescent in half and serve. Enjoy your meal!