A tasty Mexican toastie. Normally a quesadilla contains a lot of melted cheese, but this is a slightly healthier version of the Mexican snack. Why not give it a try!
Slice the sweet pepper into 5 cm cubes. Heat the olive oil in a large frying pan. Fry the sweet pepper for approx. 2 minutes. Add the spinach in handfuls and stir until the spinach has wilted. Drain in a colander and place in a bowl.
Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Add the mango, crumble the goat cheese on top and mix well. Season with salt and pepper. Spread over 2 wraps and top with the other 2 wraps. Press to seal.
Grill the quesadillas on the barbecue on both sides for 2 minutes. Or heat a frying pan and fry for 5 minutes until they are golden brown or the cheese has melted. Turn the quesadillas halfway. Slice into wedges.
Extra spice? Add a teaspoon of smoked paprika powder and a finely sliced EAT ME jalapeño pepper to the filling. This makes the dish less suitable for children.
