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Quesadilla with cream cheese and Delaco emmentaler

Quesadilla with cream cheese and Delaco emmentaler



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  • Tortilla sheet - 1 pc
  • Delaco cream cheese with mushrooms - 1-2 tablespoons
  • Emmentaler Delaco - 100 g
  • Dried tomatoes - 3-4 pcs
  • Fresh tomato - 1 pc
  • Sweet chilli sauce - 2-3 tablespoons
  • Ruccola - to taste
  • Hot peppers - 1 pc
  • Fresh lemon - 1 teaspoon
  • Olive oil - 1 lignurite
  • Salt and pepper - to taste

Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Quesadilla with cream cheese and Delaco emmentaler:


  • Grease the tortilla sheet with cream cheese;

  • Cut the emmentaler into cubes and add it over;

  • Take out the tomato core, cut it into cubes and add it over;

  • Cut the hot pepper into strips (without seeds) and add them over together with the dried tomatoes;

  • Close the quesadilla and place it in a slightly warm pan;

  • Let it brown over low heat, while the emmentaler inside melts nicely;

  • Let it rest for 2 minutes before cutting it;

  • Sprinkle the arugula with fresh lemon and olive oil - serve with quesadilla and sweet chilli sauce.