Quesadillas with tomato and cheese filling

Name: Quesadillas with tomato and cheese filling
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 Tomatoes; 200 g young Gouda; 100 g Blue cheese; 7-10 Tbsp Pepper, coarse sea salt; 8 (à 20 cm Ø) Wheat tortillas; 2 TABLESPOONS Olive oil; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 Tomatoes
200 g young Gouda
100 g Blue cheese
7-10 Tbsp Pepper, coarse sea salt
8 (à 20 cm Ø) Wheat tortillas
2 TABLESPOONS Olive oil
baking paper

Directions

1
Preheat the oven (electric cooker: 250 °C/circulating air: 230 °C/gas: see manufacturer) and line a baking tray with baking paper. Wash, quarter and seed the tomatoes. Dice the flesh finely. Remove the rind from the Gouda, grate roughly.
2
Cut or pluck the blue cheese into small pieces. Mix everything together. Season with pepper.
3
Spread the filling over 4 tortillas, leaving an approx. 1 cm wide edge free. Place the remaining tortillas on top. Press on lightly. Spread a thin layer of oil on the surfaces and sprinkle with sea salt. Place 2 quesadillas on the tray.
4
Bake in a hot oven for about 5 minutes. Bake the rest of the quesadillas in the same way. Cut into pieces. Serve with dips.