Vegetarian Quesadillas

Ingredients

• 2 shallots
• 5 apricots (à 50 g)
• 200 g Cherry tomatoes
• 1 green bell pepper
• 2 tbsp olive oil
• 1 tsp paprika powder
• Salt
• Cayenne pepper
• 0.5 tsp cinnamon
• 2 tbsp Lime juice
• 8 whole wheat tortillas
• 150 g grated cheddar (50% fat i. tr.)
• 0.5 bunch chervil (10 g)
• 0.5 bunch Parsley (10 g)
• 120 g sour cream

Instructions

1. 1.

   Peel and finely dice the shallots. Wash the apricots and cherry tomatoes. Pit the apricots and dice them finely, quarter the cherry tomatoes.

2. 2.

   Heat the oil in a pan. Sauté the shallots in it over medium heat for 1 minute. Add the diced bell pepper, apricots and tomatoes and season with paprika powder, salt, cayenne pepper, cinnamon and lime juice. Simmer gently for 7-10 minutes until slightly thickened.

3. 3.

   In another pan, bake each tortilla for 2 minutes golden brown on one side over low heat. Sprinkle with cheese and spread some salsa on it. Cover with a second tortilla and carefully flip. Bake for 2-3 minutes until golden brown, remove from the pan and cut into pieces; in this way, bake a total of 4 quesadillas. Keep quesadillas warm in the oven if needed.

4. 4.

   In the meantime, wash, dry, shake off the chervil and parsley leaves, pluck the leaves and roughly chop them. Serve vegetarian quesadillas topped with sour cream and sprinkled with herbs.